Halibut is in many ways the idea fish to grill. Love how it adopts the flavors of this mediterranean inspired recipe. The tomatoes, basil, and artichokes dressed in plenty of fresh lemon juice and high-quality extra-virgin olive oil are the ideal partner for the halibut.

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

Author: Tania Van Pelt
Total Time: 30 minutes
Yield: 4 1x

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Description

A quick, delicious summer supper taking advantage of the best of the farmers market with fresh basil, tomatoes, and a grilled fish.

Ingredients

Scale

¼ cup olive oil (plus more for grill and drizzling)
2 lemons
4 5 –6-ounce skinless (boneless halibut fillets)
Sea salt (freshly ground pepper)
2 pounds mixed heirloom tomatoes (sliced)
1 cup drained artichoke hearts
Basil leaves (for serving)

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Instructions

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.
Grill halibut, turning once, until browned on both sides and just opaque in the center, about 5 minutes.
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.
Serve halibut with tomato/artichoke salad and dressing spooned over. Garnish with more fresh basil leaves.

Prep Time: 15 minutes
Cook Time: 15 minutes