Grilled Halibut with Tomatoes

Grilled fish with fresh tomatoes and herbs is a perfect, easy way to celebrate summer’s bounty. And, even if you’re not comfortable cooking fish, grilling a nice, meaty white fish like halibut is a simple and rewarding way to try your hand. All you need to do is top it with a little fresh lemon zest, salt, freshly ground pepper, and extra virgin olive oil. Serve over a simple salad of ripe tomatoes, basil, and artichoke hearts dressed with lemon juice, olive oil, and sea salt. 

Grilled Halibut with Tomatoes, Basil, and Artichoke Hearts
Serves 4
A quick, delicious summer supper taking advantage of the best of the farmers market with fresh basil, tomatoes, and a grilled fish.
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. ¼ cup olive oil, plus more for grill and drizzling
  2. 2 lemons
  3. 4 5–6-ounce skinless, boneless halibut fillets
  4. Sea salt, freshly ground pepper
  5. 2 pounds mixed heirloom tomatoes, sliced
  6. 1 cup drained artichoke hearts
  7. Basil leaves (for serving)
Instructions
  1. Prepare a grill for medium heat; oil grates. Finely grate the two lemons, and sprinkle lemon zest directly onto halibut and lightly drizzle with oil; season with salt and pepper.
  2. Grill halibut, turning once, until browned on both sides and just opaque in the center, about 5 minutes.
  3. Meanwhile, whisk ¼ cup oil and juice from the lemons in a medium bowl, add the tomatoes, artichoke hearts, and toss to combine. Toss torn basil leaves in the salad. Season with salt and pepper.
  4. Serve halibut with tomato/artichoke salad and dressing spooned over. Garnish with more fresh basil leaves.
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