Grilled Lemon Garlic Halibut Steaks
- 4 halibut steaks, about 1 in. thick
- ¼ cup lemon juice
- 1 tbsp. vegetable oil
- ¼ tsp. salt
- ¼ tsp. pepper
- 2 cloves garlic, finely chopped
- ¼ cup chopped fresh parsley
- 1 tbsp. grated lemon peel
- Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. In shallow glass or plastic dish or resealable food-storage plastic bag, mix lemon juice, 1 tablespoon oil, the salt, pepper and garlic. Add fish; turn several times to coat with marinade. Cover dish or seal bag and refrigerate 10 minutes.
- Remove fish from marinade; reserve marinade. Cover and grill fish 4 to 6 inches from medium heat 10 to 15 minutes, turning once and brushing with marinade, until fish flakes easily with fork. Discard any remaining marinade.
- Sprinkle fish with parsley and lemon peel.
Lemon Rosemary Grilled Swordfish
- 2, 1 in. thick swordfish steaks
- 2 tbsp. melted butter
- 3 cloves garlic, chopped
- 1 large lemon, juice and zest
- 1 tbsp. olive oil
- 1 tbsp. fresh rosemary, chopped
- pinch of kosher salt
- Rinse and pat dry the swordfish steaks. Set aside.
- In a small bowl microwave melt the butter. Add the olive oil, zest of half the lemon and the juice. Crush and chop the garlic.
- Strip the rosemary sprig and discard the stem. Finely dice the three the fresh rosemary, it should come to about 1 tablespoon. Whisk all together and pour over the swordfish. Seal in a container to marinate for an hour, I like to use a Ziploc.
- Grill to your liking. I like to get grill marks on mine and 2-3 minutes per side should do the trick. Baste with the marinade.
- Serve with fresh steamed vegetables.
Roasted Leg of Lamb
- A 4- to 5-poun bone-in leg of lamb, trimmed of excess fat
- 3 tablespoons minced garlic
- 1 tablespoon kosher salt, plus more for seasoning
- 1½ teaspoons freshly ground black pepper, plus more for seasoning
- 2 tablespoons extra-virgin olive oil
- 1 lemon, thinly sliced
- Remove the lamb from the refrigerator and let it stand at room temperature for up to 1½ hours.
- Preheat the oven to 500°F (260°C). [Editor’s Note: Trust us, you’re going to want to scrub that oven if you’ve got even the tiniest burnt-on spillover from last fall’s apple pie; otherwise your oven is going to smoke like crazy when it gets this hot.]
- In a small bowl, combine the garlic, salt, pepper, and oil and mix well. Using a small, sharp knife, cut 10 slits about 1½ inches (4 centimeters) deep in the lamb. Push some of the garlic mixture into the slits and rub the rest all over the outside of the lamb, turning to coat all sides.
- Place a sheet of aluminum foil in a large roasting pan, shiny side down. Distribute the lemon slices evenly along the center of the foil. (It may be necessary to overlap some lemon slices.) Place the lamb on the lemon slices.
- Roast the lamb, uncovered, for 20 minutes. Reduce the oven temperature to 300°F (150°C) and continue roasting, still uncovered, until an instant-read thermometer inserted into the thickest part of the lamb, away from the bone, registers 130°F (54°C) for medium-rare, 30 to 50 minutes more. Transfer the lamb to a carving board and tent with aluminum foil. Let rest for 10 to 15 minutes.
- Carve the lamb against the grain into thin slices. Serve right away.