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Grilled Halibut with Asian Flavors Vinaigrette

  (Serves 4)

The Asian and citrus flavors add a piquant touch to this vinaigrette, and the lychee component is the perfect fruity nuance to match Stony Hill Gewurztraminer.



4 - 6oz. halibut steaks
4 Tbsp. Meyer lemon juice
4 Tbsp. olive oil
Salt and pepper


1/3 cup olive oil
5 Tbsp. Meyer lemon juice
3 Tbsp. finely minced garlic
3 Tbsp. finely minced ginger
3 Tbsp. finely minced orange zest
8 lychees in 1/4" dice
4 finely sliced green onions
Salt and pepper to taste


Whisk together 1/3 cup olive oil and Meyer lemon juice (to taste) in a medium bowl to emulsify.  Add the garlic, ginger, orange zest, lychees, and green onions.  Stir thoroughly to mix all the ingredients and add salt and pepper to taste.

Rub each steak with a tablespoon of lemon juice and a tablespoon of olive oil.  Brush the grill with oil to keep the fish from sticking, or place the steaks in a grilling basket.  Cook them for about four minutes per side over a hot grill until the flesh is flaky and opaque in the middle.  Serve immediately dressed with the Asian vinaigrette.  Halibut is such a mild flavored and versatile fish that it's the perfect vehicle for these fresh fruity flavors.  And don't forget the Stony Hill Gewurztraminer.