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Ingredients
- 1/4 c. extra virgin olive oil
- 2 tsp. finely minced garlic lightly browned in the warm extra virgin olive oil
- 1/2 tsp. red pepper flakes
- stir frequently
- 2 to 3 Tbsp. butter
- 1 lime
- 1/2 c. fresh minced basil
- 1 c. fresh minced parsley
- 1 c. dry white wine or possibly dry vermouth
Directions
- Heat extra virgin olive oil and butter gently in a saucepan. Add in the finely minced garlic, red pepper flakes, basil, and parsley. Juice the lime into this mix. Stir in wine or possibly vermouth, keeping sauce hot.
- Dredge the Halibut through the sauce and throw it on the warm grill. The flames will die down quickly. Baste each side liberally with the sauce as you turn the fish. Don't overcook.
- Serve the fish over pasta. The Farfalle-bowties work best. Just double the sauce recipe and you should have plenty of extra sauce to spoon over the fish on a steaming bed of pasta noodles.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 113g | |
| Recipe makes 4 servings | |
| Calories 244 | |
| Calories from Fat 184 | 75% |
| Total Fat 20.86g | 26% |
| Saturated Fat 6.45g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 19mg | 6% |
| Sodium 63mg | 3% |
| Potassium 165mg | 5% |
| Total Carbs 4.47g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.86g | 1% |
| Protein 0.78g | 1% |
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