Name: Grilled Halibut with Tomatoes, Basil, and Artichoke Hearts
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
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)

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