Lemon Rosemary Marinated Halibut

Adapted from Canyon Ranch Cooking, by Jeanne Jones

I was a bit freaked out at the idea of marinating delicate fish flesh in such an acidic marinade when I first read this recipe.  I was really surprised that it didn’t damage it.  I gave it a 2 hour marinade and would hesitate to go longer.  The flavor of this is nice and simple.  This would be a great dish to serve along-side a more complex side, such as a vegetable and orzo medley or pasta with pesto.

Ingredients
1 pound halibut fillets or any firm white fish, cut into 4-ounce portions
2 tablespoons dry white wine
2 tablespoons fresh lemon juice
2 teaspoons chopped fresh rosemary
¼ teaspoon salt
¼ teaspoon freshly ground black pepper

Instructions
Assemble the marinade

1. Combine the wine, lemon juice, olive oil, rosemary, salt, and pepper in a shallow dish large enough to hold the fish in one layer.
2. Place the fish fillets in the marinade, turning to coat.  Cover tightly and allow to marinate in the refrigerator for several hours, turning the fillets over several times.

Cook the fish

1. Prepare a grill or preheat the broiler.
2. Coat a piece of foil large enough to hold the fish with cooking spray.  With a skewer, poke holes in the foil every few inches. Place the foil on a grill or broiler pan, 4- to 6-inches from the hot coals or broiler.
3. Remove the fillets from the marinade and place on the foil and grill or broil for about 6 to 8 minutes, turning once until fish flakes easily with a fork.