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Basil-Marinated Fish

 Basil-Marinated Fish
Combined with oil, a sprinkling of other herbs and a little zesty lemon peel, basil vinegar and makes a delightfully mild and pleasant marinade for orange roughy or halibut.
4 ServingsPrep: 10 min. + marinating Grill: 10 min.


  • 1/4 cup Basil Vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon each chopped, fresh basil, thyme, oregano and parsley or 1 teaspoon each dried basil, thyme, oregano and parsley flakes
  • 2 garlic cloves, minced
  • 1 teaspoon grated lemon peel
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 orange roughy fillets or halibut fillets (1 pound)


  • In a large resealable plastic bag, combine the vinegar, oil, herbs,
  • garlic, lemon peel, salt and pepper. Add fillets; seal bag and turn
  • to coat. Refrigerate for 30 minutes, turning once or twice.
  • Drain and discard marinade. Using long-handled tongs, moisten a paper
  • towel with cooking oil and lightly coat the grill rack. Grill
  • fillets, covered, over medium-hot heat or broil 4 in. from the heat
  • for 7-10 minutes or until fish flakes easily with a fork. Yield: 4
  • servings.
Nutritional Facts: 1 serving equals 145 calories, 8 g fat (1 g saturated fat), 23 mg cholesterol, 366 mg sodium, 2 g carbohydrate, trace fiber,

2 of 2

Basil-Marinated Fish (continued)

Nutritional Facts: 17 g protein. Diabetic Exchange: 3 lean meat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.