Grilled halibut with charred tomatoes, lemons, and olives
4
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
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
Lemon
2 medium, halved
Fresh parsley
¼ cup(s), flat leaf variety, chopped
Instructions
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
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