Best 4 Grilled Halibut With Herb Salad And Meyer Lemon Green Olive Salsa Recipes
Grilled Halibut with Herb Salad and Meyer Lemon-Green Olive Salsa is a delightful summer dish that bursts with fresh, Mediterranean flavors. The centerpiece is the succulent halibut, grilled to perfection and infused with a delicate smoky aroma. Accompanying the halibut is a vibrant herb salad, a medley of fresh herbs, crisp vegetables, and tangy dressing. The Meyer lemon-green olive salsa adds a zesty and briny touch, balancing the richness of the fish. This flavorful trio is a perfect harmony of textures and flavors, making it an unforgettable dish.
In addition to the main recipe, the article also includes recipes for the herb salad and Meyer lemon-green olive salsa. The herb salad is a simple yet refreshing combination of fresh herbs, such as parsley, basil, and mint, tossed with crisp cucumbers, tomatoes, and a tangy vinaigrette. The Meyer lemon-green olive salsa is a delightful blend of sweet and savory, combining the bright acidity of Meyer lemons with the salty, briny flavor of green olives. With its zesty and vibrant flavors, this salsa adds a pop of freshness to the grilled halibut.
GRILLED HALIBUT WITH HERB SALAD AND MEYER LEMON-GREEN OLIVE SALSA
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 15
Steps:
- Place halibut in a baking dish large enough to lay fillets flat without overcrowding; season with zest, thyme, and chopped parsley. Cover, and refrigerate at least 4 hours or overnight.
- Heat grill pan over high heat until very hot. Allow fillets to return to room temperature before cooking, about 15 minutes; just before cooking, toss fennel, fleur de sel, 3 tablespoons olive oil, and remaining 1 tablespoon lemon juice in a large bowl.
- Brush fish on both sides with remaining 2 tablespoons olive oil and season with salt and pepper; place on grill, and cook, rotating once 90 degrees, until nicely colored, 2 to 3 minutes. Turn, and cook until it begins to flake and separate a little, being careful not to overcook the fish.
- Gently toss arugula and herbs with fennel; season with salt and pepper. Arrange salad on a serving platter, place fish on top, and spoon salsa over halibut. Serve with remaining salsa on the side.
GRILLED HALIBUT WITH HERB SALAD AND MEYER LEMON-GREEN OLIVE SALSA
Steps:
- Season the fish with the lemon zest, thyme, and sliced parsley. Cover, and refrigerate at least 4 hours or overnight.
- Remove the fish from the refrigerator 15 minutes before cooking, to let it come to room temperature.
- Light the grill 30 to 40 minutes before you're ready to cook.
- Just before you grill the fish, toss the sliced fennel with the fleur de sel, the super-good olive oil, and 1 tablespoon Meyer lemon juice in a large bowl.
- When the coals are broken down, red, and glowing, brush the fish with the regular extra-virgin olive oil and season with salt and pepper on both sides. Place the fish on the grill, and cook 2 to 3 minutes, rotating the fish once, until it's nicely colored on the first side. Turn the fish over, and cook a few more minutes, until it's almost cooked through. Be careful not to overcook the fish. When it's done, it will begin to flake and separate a little, but the center will still be slightly translucent. Remember, the halibut will continue to cook a bit more once you take it off the grill.
- While the fish is cooking, very gently toss the arugula and herbs with the fennel. Season with salt and freshly ground black pepper and taste. Arrange the salad on a large platter, place the fish on top, and spoon some of the Meyer lemon-green olive salsa over the halibut. Serve the remaining salsa on the side.
- Meyer Lemon-Green Olive Salsa
- Place the shallot, champagne vinegar, and a healthy pinch of salt in a small bowl, and let sit 5 minutes.
- Slice the stem and blossom ends from the Meyer lemons. Stand the lemons on one end, and cut them vertically into 1/8-inch slices. Stack the slices in small piles on a cutting board, and cut them lengthwise into 1/8-inch-thick matchsticks. Line up the matchsticks, and cut them into 1/8-inch cubes.
- Add the diced lemon to the shallot. Stir in the honey, olives, parsley, a pinch of pepper, and the olive oil. Taste for balance and seasoning.
- Note
- The halibut needs to be seasoned with lemon and herbs at least 4 hours ahead of time. You can pick the herbs and make the salsa a few hours ahead.
MEYER LEMON-GREEN OLIVE SALSA
Number Of Ingredients 8
Steps:
- Place the shallot, champagne vinegar, and a healthy pinch of salt in a small bowl, and let sit 5 minutes.
- Slice the stem and blossom ends from the Meyer lemons. Stand the lemons on one end, and cut them vertically into 1/8-inch slices. Stack the slices in small piles on a cutting board, and cut them lengthwise into 1/8-inch-thick matchsticks. Line up the matchsticks, and cut them into 1/8-inch cubes.
- Add the diced lemon to the shallot. Stir in the honey, olives, parsley, a pinch of pepper, and the olive oil. Taste for balance and seasoning.
GRILLED HALIBUT WITH LEMON-HERB CRUST
I was looking for recipes to cook halibut seeing as I caught 2 from a deep sea fishing trip off of Vancouver Island. The first one I caught was 46 lb and the second one was 27 lb. I found this recipe from a Hellman's pamphlet. I made a couple of changes to suit our taste. We love doing halibut this way. The topping keeps the fish moist. We had our halibut cut into 1 lb. servings so we bbq it in one piece and then cut it into portions. The recipe says it serves 4 but my husband and I split it ourselves.
Provided by DeeDee
Categories Halibut
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, combine bread crumbs, parmesan, lemon zest, salt and pepper.
- Add melted butter and toss with a fork to form a crumbly mixture.
- In another small bowl, combine mayonnaise, green onion and tomato. (The recipe says to add 1 tablespoons chopped fresh tarragon but I never have it so I omit it).
- Arrange fish, skin side down, on a platter. Spread each fillet with mayonnaise mixture. Press crumbs mixture onto each fillet.
- Preheat barbecue on high for 10 minutes. Reduce to medium-high and barbecue fish skin side down until fish flakes easily with a fork and topping is nicely brown - about 10-12 minutes.
- Drizzle lemon juice over fillets and serve immediately.
Nutrition Facts : Calories 287.3, Fat 10.2, SaturatedFat 3.3, Cholesterol 58.3, Sodium 290.4, Carbohydrate 14, Fiber 1.2, Sugar 2.1, Protein 33.7
Tips:
- Choose the freshest halibut you can find. Look for firm, moist fish with a mild, sweet smell.
- If you're using a wooden plank, soak it in water for at least 30 minutes before grilling. This will help prevent the plank from burning.
- Preheat your grill to medium-high heat. If you're using a gas grill, turn all the burners to medium-high. If you're using a charcoal grill, heat the coals until they are glowing red and white.
- Season the halibut with salt and pepper before grilling. You can also add other seasonings, such as garlic powder, onion powder, or dried herbs.
- Grill the halibut for 8-10 minutes per side, or until it is cooked through. The fish is cooked through when it flakes easily with a fork.
- While the halibut is grilling, make the herb salad and Meyer lemon-green olive salsa. These dishes are both easy to make and add a delicious flavor to the grilled halibut.
- Serve the grilled halibut with the herb salad and Meyer lemon-green olive salsa. You can also serve the halibut with grilled vegetables, roasted potatoes, or rice.
Conclusion:
Grilled halibut is a delicious and healthy meal that is perfect for a summer cookout. The fish is mild and flaky, and it pairs well with a variety of flavors. The herb salad and Meyer lemon-green olive salsa are both easy to make and add a delicious flavor to the grilled halibut. This dish is sure to be a hit with your family and friends.
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