Grilled halibut with charred tomatoes, lemons, and olives
Extra virgin olive oil
2 Tbsp, divided
Uncooked halibut fillet(s)
24 oz, 4 (6-oz) fillets
2 tsp, 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
¼ cup(s), flat-leaf variety, chopped
- 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.
- 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.
- 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.
- 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.
- Serving size: 1 plate