Summer Salad with Grilled Fish
This Summer Salad and Grilled Halibut recipe is a burst of summer freshness. Savor the perfectly grilled fish atop a bed of vibrant greens, juicy seasonal fruits, and crunchy vegetables. Each bite is a symphony of flavors, enhanced by a light and zesty dressing.
Michelle Garland
Michelle Garland
Recipe - Coal Harbour
Summer Salad with Grilled Fish
Prep Time20 Minutes
Servings6
Cook Time20 Minutes
Ingredients
3-6 pieces of halibut - boneless, skinless filets
1/4 cup olive oil
3-4 cloves of garlic, finely minced
1 tbsp dijon mustard
Zest of one lemon
Sea salt and pepper, to taste
1 can of cannellini beans, rinsed and drained
10 or more baby potatoes, halved and blanched
10 or more cherry tomatoes
1/4 cup kalamata olives, sliced
3 tbsp capers, drained
1/2 cup sliced roasted red bell pepper
Greens of choice
Zest of one lemon
1/4 cup fresh lemon juice
2 tbsp red wine vinegar
1/2 cup olive oil
1/2 cup red onion, finely diced
1 tbsp fresh thyme
1/2 cup Italian parsley, chopped
1 tbsp dijon mustard
Sea salt and pepper, to taste
Directions
- Mix all ingredients for the fish marinade in a medium bowl and coat the fish with it. Marinate for at least 30 mins or overnight.
- Blanch potatoes then cool and set aside.
- Preheat the grill to medium heat.
- Mix all dressing ingredients together in a medium-sized bowl. Add cannellini beans, roasted peppers, capers, and olives to the dressing to marinate.
- Grill fish over medium-high and carefully flip after 5 minutes. Cook to your desired doneness. Set aside and cover with foil.
- To assemble the salad, lay down a hearty bed of greens onto an extra-large platter. Spoon the dressing from the bowl to coat the greens. Arrange the potatoes and top with charred fish. Garnish with sliced cherry tomatoes and spoon the remaining dressing ingredients over top. Give a little squeeze of lemon over the fish and crack some pepper to taste.
20 minutes
Prep Time
20 minutes
Cook Time
6
Servings
Directions
- Mix all ingredients for the fish marinade in a medium bowl and coat the fish with it. Marinate for at least 30 mins or overnight.
- Blanch potatoes then cool and set aside.
- Preheat the grill to medium heat.
- Mix all dressing ingredients together in a medium-sized bowl. Add cannellini beans, roasted peppers, capers, and olives to the dressing to marinate.
- Grill fish over medium-high and carefully flip after 5 minutes. Cook to your desired doneness. Set aside and cover with foil.
- To assemble the salad, lay down a hearty bed of greens onto an extra-large platter. Spoon the dressing from the bowl to coat the greens. Arrange the potatoes and top with charred fish. Garnish with sliced cherry tomatoes and spoon the remaining dressing ingredients over top. Give a little squeeze of lemon over the fish and crack some pepper to taste.
