No Meat Required for This Wine-Friendly Dish

Although our minds typically drift to big, thick steaks or juicy hamburgers, summertime grilling need not be restricted to red meat.

This tasty dish is packed with flavor, and pairs beautifully with Sauvignon Blanc, Pinot Grigio, or a lower-alcohol, fruit-forward Zinfandel.

This recipe yields 4 servings.

LEMON-PEPPER HALIBUT

Ingredients

• 6 tablespoons lemon juice
• 1/4 cup butter, melted
• 2 teaspoons Worcestershire sauce
• 4 halibut fillets (about 5-oz. each)
• 1/2 teaspoon salt
• 1/2 teaspoon lemon-pepper seasoning

Preparation

1. In a large re-sealable plastic bag, combine the lemon juice, butter and Worcestershire sauce. Add the halibut pieces, seal bag and turn to coat.
2. Cover and refrigerate for 30 minutes, turning occasionally.
3. Drain and discard marinade. Sprinkle halibut pieces with salt and lemon-pepper.
4. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
5. Grill the halibut, covered, over medium heat, for 4 to 6 minutes on each side, or until fish flakes easily with a fork.