Herb and olive halibut with grilled bread salad
2
- Prep Time20 mins
- Total Time35 mins
- Makes4 servings
Photo, Erik Putz.
Ingredients
1/2 cup oil-cured green olives, finely chopped
1 roasted red pepper, patted dry and finely chopped
1/2 cup finely chopped parsley
1 tbsp lemon zest
3 tbsp lemon juice
2 tbsp olive oil
2 tbsp capers, finely chopped
1 garlic clove, minced
4 skin-on halibut fillets, about 500 g
1/8 tsp salt
Grilled bread salad
2 1-in. slices Italian loaf bread, preferably day-old
2 tbsp olive oil, divided
2 cups arugula
1/2 cup sliced almonds, toasted
1 tbsp lemon juice
1/8 tsp salt
Instructions
PREHEAT barbecue to medium.
COMBINE olives with red pepper, parsley, lemon zest, 3 tbsp lemon juice, 2 tbsp oil, capers and garlic in a medium bowl. Sprinkle halibut with 1/8 tsp salt. Season with fresh pepper.
OIL grill. Barbecue fish, skin-side down, lid closed, until a knife tip inserted into the thickest part of fish and held for 10 sec feels warm, about 10 min.
BRUSH both sides of bread slices with 1 tbsp oil. Grill, lid open, until toasted and grill marks form, 2 to 3 min per side. Tear bread into bite-sized pieces, then transfer to a bowl. Add arugula, almonds, lemon juice, 1/8 tsp salt and remaining 1 tbsp oil. Season with fresh pepper. Toss until coated. Serve with halibut topped with olive mixture.
Nutrition (per serving)
Calories 436, Protein 28g, Carbohydrates 17g, Fat 29g, Fibre 3g, Sodium 818mg.
Excellent source of Vitamin B12.