Grilled Halibut with Caper-Basil Vinaigrette

 2 Tblsp lemon juice
 1/4 cup extra virgin olive oil
 1/2 cup julienned basil
 2 Tblsp chopped sun-dried tomatoes (oil packed)
 11/2 Tblsp capers (with some juice)
 2 tsp minced garlic
 salt & freshly ground black pepper
 6 (6 oz.) halibut steaks (or fillets)
 6 handfuls field greens or mâche
 1/2 lb. haricots verts, blanched

 For the vinaigrette
 Place the lemon juice in a small bowl and slowly whisk  in the oil. Add the next four ingredients and season with salt and pepper.
 Preheat the grill and wipe grates with a well oiled  towel to prevent sticking. Season the fish with salt and pepper and grill  for 4 to 5 minutes. Flip and grill for 4 to 5 more minutes.  
 Toss field greens and haricots verts. Place 1 mound on  a plate. Top immediately with halibut and sprinkle approximately 1 tablespoon of vinaigrette over fish, drizzling a little over the greens.