Monday, April 22, 2013

Grilled Halibut Fillets with Tomato Salad

I have been trying to have halibut as much as possible lately since it has been on special at the fish counter and it's usually quite pricey.  It is one of my favorite fresh fish since it is firm and mild and therefore adaptable to many different ways to season it.  In this case, the halibut fillets got a really quick marinade in a mixture of olive oil and lemon juice before being grilled.  I served the fillets on a bed of herb salad, topped with the tomato salad and sprinkled with a gremolata which added a wonderful zing to the dish.

The whole thing came together really well since all the components were impeccably fresh.

Grilled Halibut Fillets with Tomato Salad
Makes 2 servings

Tomato Salad:
2 large heirloom tomatoes, seeded and diced
2 tablespoons chopped fresh basil leaves
2 1/2 tablespoons extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon sea salt
Freshly ground black pepper

1 1/2 tablespoons finely chopped flat-leaf parsley
3/4 teaspoons finely minced garlic
3/4 teaspoons finely grated lemon zest
Pinch sea salt

2 tablespoons olive oil
1 1/2 tablespoons freshly squeezed lemon juice
2 (8-ounce) halibut fillets
Pinch sea salt
Freshly ground black pepper
Herb salad mix, washed and rinsed dry

Make the tomato salad:  In a medium bowl, mix together all the ingredients and set aside.

Make the gremolata:  Place all the ingredients in a small bowl and mix.  Set aside.

Make the halibut:  Place the olive oil and lemon juice in a baking dish or resealable plastic bag.  Rinse the fish and pat it dry, season with the salt and pepper.  Place the fish in the dish or bag, turning once to coat with the marinade.  Let the fish marinate for 10 minutes at room temperature.

Place the herb salad on serving plates.  Grill the fish over a medium hot fire for 5 to 6 minutes per side, until the flesh is opaque through to the center.  When finished grilling, remove the hot fish immediately to the salad.  Top with the tomato mixture, and sprinkle the gremolata over the top of the tomatoes.  Serve immediately.

Slightly adapted from The Food Network

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