The flavor of this simply seasoned halibut is accented by a colorful Mediterranean-style salad, flavored with garlic, fresh herbs and extra virgin olive oil.
Ingredients
- 4 ripe Roma, or plum, tomatoes, cut into wedges
- ½ lb (250 g) wax beans, trimmed and blanched
- ½ small red onion, thinly sliced
- 20 black olives
- 1 garlic clove, crushed
- 3 Tbsp (45 ml) extra virgin olive oil
- 3 Tbsp (45 ml) balsamic vinegar
- 2 Tbsp (30 ml) chopped fresh oregano or basil
- salt and freshly ground black pepper to taste
The Fish
- 5 oz (150 g) halibut fillets
- 2 Tbsp (30 ml) olive oil
- salt and freshly ground black pepper to taste
- lemon wedges and oregano or basil sprigs for garnish
How to Make It
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The Salad
- Combine all the ingredients in a bowl and toss gently to combine. Cover and refrigerate until the halibut is ready. The Fish
- Preheat the grill to medium-high. Brush the halibut with olive oil and season with salt and pepper. Lightly oil the grill if it’s not nonstick. Grill the fillets for 3 to 4 minutes per side, or until just cooked through. To serve, mound the salad in the center of individual plates. Top with the halibut. Garnish with lemon wedges and oregano or basil sprigs.
