Photo of Grilled halibut with charred tomatoes, olives, and herbs by WW

Grilled halibut with charred tomatoes, olives, and herbs

SmartPoints® value per serving
Total Time
20 min
14 min
6 min
Firm, mild halibut fillets take on robust notes when grilled. Be sure to brush the fillets with oil and coat the grill rack with nonstick spray so they release easily. If you worry about the fish sticking, you can use skin-on fillets and grill the fish skin side down the entire time. If you can find cherry tomatoes on the vine, they are lovely and hold together well on the grill, saving you the small effort of skewering them.


Cooking spray

4 spray(s)

Extra virgin olive oil

2 tbsp(s), divided

Uncooked halibut fillet(s)

24 oz, 4 (6-oz) fillets

Fresh thyme

2 tsp(s), divided

Kosher salt

½ tsp(s)

Black pepper

¼ tsp(s)

Fresh cherry tomato(es)

12 oz, on the vine, or 2 cups cherry tomatoes

Castelvetrano whole olives

16 olive(s), pitted


2 medium, halved

Fresh parsley

4 tbsp(s), flat leaf variety, chopped


  1. Coat grill rack with nonstick spray. Preheat grill to medium-high heat or prepare medium-high fire. Brush 1 tbsp oil evenly over both sides of fish; sprinkle fish with 1 tsp thyme, salt, and pepper. Coat tomatoes and olives with nonstick spray. If using loose tomatoes, thread onto skewers. Thread olives onto skewers.
  2. Arrange fish, tomatoes, olives, and lemon halves on grill rack. Close lid and grill until fish flakes easily when tested, about 3 minutes per side. Grill tomatoes and olives until well marked, turning occasionally, 5 to 6 minutes. Grill lemons, cut side down only, until well marked, about 6 minutes. Arrange 1 fillet and 1 lemon half on each of 4 plates; divide tomatoes and olives evenly among plates. Drizzle remaining 1 tbsp oil evenly over servings; sprinkle with parsley and remaining 1 tsp thyme.
  3. Serving size: 1 plate