HEARTY HALIBUT

1/3 cup olive oil
10 large basil leaves
zest of 1 large lemon
2 tsp worcestershire sauce
2 large cloves of garlic, minced
1 tsp salt
6 (6 ounces each) fillets of halibut
cracked pepper to taste
lemon wedges

Rinse fish and pat dry.

Puree oil, basil, lemon zest, Worcestershire, garlic, and salt in a food processor until smooth.

Rub mixture all over the fish. Tightly wrap and refrigerate fish for as long as possible, 15 minutes to overnight.

Remove from fridge and season to taste with more salt and cracked pepper.

Broil skin-side down on a well oiled broiler plate until cooked through.

Garnish with lemon wedges.

Makes a great dinner with an Artichoke or some steamed Asparagus and a mound of steamed Rice

Servings: 6