Herb and olive halibut with grilled bread salad

Prep 20 min
Total 35 min
Serves 4

1

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
3 tbsp
2 tbsp
2 tbsp
capers, finely chopped
1
garlic clove, minced
4
skin-on halibut fillets, about 500 g
1/8 tsp

Grilled bread salad

2
1-in. slices Italian loaf bread, preferably day-old
2 tbsp
olive oil, divided
2 cups
1/2 cup
sliced almonds, toasted
1 tbsp
1/8 tsp

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

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

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