Updated Jul 14, 2016Chatelaine
oil-cured green olives, finely chopped
roasted red pepper, patted dry and finely chopped
finely chopped parsley
capers, finely chopped
garlic clove, minced
skin-on halibut fillets, about 500 g
Grilled bread salad
- 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.
NutritionCalories 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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