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