Grilled halibut topped with a salad of vibrant snap peas, grape tomatoes, and herbs, tossed in a lemony vinaigrette, is everything you'd expect from a summer dish. It's light, colorful and fresh, with a minimal amount of cooking required. The snap pea and tomato salad can be prepared ahead. It's served at room temperature, making for a carefree summer dinner.
If you can't find halibut, any firm fleshed white fish will do. I cook them on cedar planks to prevent the fish from sticking. A grill basket works nicely too. But if you start with a clean grill that's well oiled and hot, sticking will be kept down to a minimum.
This recipe is from the cookbook, Family Table: Favorite Staff Meals from Our Restaurants to your Home by Michael Romano and Karen Stabiner.
- For the salad:
- 2 cups sugar snap peas, trimmed
- 3 lemons
- 2 T. shallots, finely chopped
- 1/4 cup extra-virgin olive oil
- 3 T. chopped mixed herbs such as Italian parsley, tarragon, chives
- 1 pint cherry tomatoes, halved or grape tomatoes, whole
- freshly ground black pepper
- for the fish:
- 4-5 oz. Pacific halibut fillets
- 2 T. olive oil
- salt and pepper
- To make the salad:
- Blanch the snow peas in boiling water for 1-2 minutes.
- Remove, drain, and plunge into a bowl of ice water to stop the cooking.
- Dry on paper towels, then cut them on the bias.
- Zest one of the lemons using a microplane grater.
- Juice all 3 lemons.
- Whisk together the zest, juice, shallots, and olive oil in a medium bowl.
- Season with salt and pepper.
- Stir in the herbs, cherry tomatoes, and peas.
- Set aside.
- To make the fish:
- Season the halibut with salt and pepper. Rub it all over with olive oil.
- Place on a hot grill, grill pan, or cedar plank and cook until opaque throughout.
- If using a plank, cover, turn heat to medium low, and cook about 15 minutes.
- Otherwise cook on high heat, turning once, for about 3-5 minutes on each side.
- Place the fish on a serving platter, top with the salad, and serve.
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