Grilled halibut with charred tomatoes, olives, and herbs
Extra virgin olive oil
2 tbsp(s), divided
Uncooked halibut fillet(s)
24 oz, 4 (6-oz) fillets
2 tsp(s), divided
Fresh cherry tomato(es)
12 oz, on the vine, or 2 cups cherry tomatoes
Castelvetrano whole olives
16 olive(s), pitted
2 medium, halved
4 tbsp(s), flat leaf variety, chopped
- 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.
- 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.
- Serving size: 1 plate