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

Grilled halibut with charred tomatoes, lemons, and olives

Points® value
Total Time
25 min
15 min
10 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

24 oz, 4 (6-oz) fillets

Fresh thyme

2 tsp(s), divided

Kosher salt

½ tsp(s)

Black pepper

¼ tsp(s)

Cherry tomatoes

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

Castelvetrano whole olives

16 olive(s), pitted


2 medium, halved

Fresh parsley

¼ cup(s), flat leaf variety, chopped


  1. Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.
  2. Dividing equally, brush 1 tbsp oil over both sides of each fillet and sprinkle with 1 tsp thyme, salt, and black pepper. Coat tomatoes and olives with nonstick spray. (If using loose tomatoes, thread them onto skewers.) Thread olives onto skewers.
  3. Arrange fish, tomatoes, olives, and lemon halves on grill. Close lid and cook until fish flakes easily with fork, about 3 minutes per side. Cook tomatoes and olives, turning occasionally, until charred and marked from grill, 5 to 6 minutes. Cook lemons, cut-side down, until charred and marked from grill, about 6 minutes.
  4. Arrange 1 fillet and 1 lemon half each on 4 plates. Divide tomatoes and olives among plates. Dividing equally, drizzle remaining 1 tbsp oil over each plate and sprinkle with parsley and remaining 1 tsp thyme.
  5. Serving size: 1 plate