Grilled Halibut Niçoise with Market Vegetables – Sizzling Summer Series
Sometimes hot summer days need light and cool refreshment rather than heavy protein. Preparing a salad of lightly charred vegetables and grilled fresh halibut is a beautiful and revitalizing meal for cooling down by the pool. This is the Sizzling Summer Series, and next up is Grilled Halibut Niçoise with Market Vegetables – a georgeous French-style salad featuring tomatoes, hard-boiled eggs, greens, and a robust Green Olive Tapenade. Full of various textures, and the rich savor of the olive and caper paste, this salad will delight the senses.
Begin by rubbing the halibut fillet with olive oil, seasoning with salt and pepper, and grill skin side down over medium-high heat. The salad will be a combination of scallions, eggplant, baby potatoes, lettuce leaves, tomatoes, and breakfast radishes. Toss these in olive oil and then grill until charred, unlocking extra flavor and creating varying textures. The Green Olive Tapenade will bring the halibut and veggies together as a dressing, and features anchovies, green olives, capers, and lemon zest. Whether with a fresh salad or flavorful barbecue, the Sizzling Summer Series will take you through these long summer nights.
Serves: 4
Grilled Halibut Niçoise with Market Vegetables Ingredients
- Coconut-Marinated Short Rib Kebabs Ingredients
- 4 large eggs
- 1½ pounds skin-on halibut fillets
- 2 tablespoons plus ¼ cup olive oil
- Kosher salt, freshly ground pepper
- 2 pounds mixed vegetables (such as scallions, garlic scapes, Romano beans, halved small eggplants, halved baby or new potatoes)
- 4 cups torn lettuce leaves (such as romaine, red leaf, or butter)
- 1 cup Sun Gold tomatoes, halved
- 1 bunch small breakfast radishes, trimmed, halved lengthwise
- 1 cup Green Olive Tapenade
Green Olive Tapenade
- 10 oil-packed anchovy fillets, finely chopped
- 1 cup Castelvetrano olives, pitted, crushed
- 1 cup Cerignola olives, pitted, crushed
- 1 cup coarsely chopped parsley
- 1 cup olive oil
- ¼ cup coarsely chopped, drained capers
- 2 tablespoons finely grated lemon zest
- ¼ cup fresh lemon juice
- Kosher salt, freshly ground pepper
Grilled Halibut Niçoise with Market Vegetables Directions
- Cook eggs in a large saucepan of boiling water 7 minutes. Drain and place in a large bowl of ice water; let cool.
- Prepare a grill for medium-high heat. Rub halibut with 2 Tbsp. oil; season with salt and pepper. Grill, skin side down, until skin is charred and fish is nearly cooked through, 5–8 minutes. Turn and grill just until cooked through, about 1 minute. Transfer halibut to a plate and remove skin.
- Toss vegetables with remaining ¼ cup oil in a large bowl; season with salt and pepper. Grill, turning occasionally, until lightly charred and tender. Time will be different for each vegetable (about 2 minutes for scallions and garlic scapes, 4 minutes for Romano beans, 8–10 minutes for eggplants, 10–15 for potatoes). Transfer to a plate as they are done.
- Carefully peel and halve eggs (yolks will still be a bit loose in the center). Arrange lettuce leaves on a platter and place halibut, grilled vegetables, tomatoes, radishes, and eggs in separate areas on top. Spoon some Green Olive Tapenade over; serve remaining tapenade alongside.
Green Olive Tapenade
- Mix anchovies, both olives, parsley, oil, capers, lemon zest, and lemon juice in a large jar or medium bowl; season with salt and pepper.
Taken from BonAppetit.com
http://www.bonappetit.com/recipe/grilled-halibut-nicoise-with-market-vegetables
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