roasted red pepper
, patted dry and finely chopped
, finely chopped
, about 500 g
Grilled bread salad
1-in. slices Italian loaf
, preferably day-old
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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