Herb and olive halibut with grilled bread salad

1

PREP TIME

20 min

TOTAL TIME

35 min

Serves

4

Herb and olive halibut with grilled bread salad

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.

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Nutrition (per serving)

  • Calories
  • 436,
  • Protein
  • 28 g,
  • Carbohydrates
  • 17 g,
  • Fat
  • 29 g,
  • Fibre
  • 3 g,
  • Sodium
  • 818 mg.
  • Excellent source of
  • Vitamin B12