Grilled Halibut Niçoise with Market Vegetables
Grilled Halibut Niçoise with Market Vegetables takes approximately 45 minutes from beginning to end. One portion of this dish contains around 50g of protein, 17g of fat, and a total of 519 calories. For $10.68 per serving, this recipe covers 47% of your daily requirements of vitamins and minerals. This recipe serves 4. The Fourth Of July will be even more special with this recipe. Only a few people made this recipe, and 8 would say it hit the spot. If you have olive oil, olive tapenade, mixed vegetables, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, fodmap friendly, and whole 30 diet. It is brought to you by Epicurious. It works well as a pricey main course. With a spoonacular score of 90%, this dish is outstanding. If you like this recipe, you might also like recipes such as Grilled Halibut Niçoise with Market Vegetables, Grilled Halibut Niçoise with Market Vegetables, and Grilled Halibut Salad Niçoise.
Servings: 4
Ingredients:
4 large eggs
1 1/2 pounds skin-on halibut fillets
Kosher salt, freshly ground pepper
4 cups torn lettuce leaves (such as romaine, red leaf, or butter)
2 pounds mixed vegetables (such as scallions, garlic scapes, Romano beans, halved small eggplants, halved baby or new potatoes)
2 tablespoons plus 1/4 cup olive oil
1 cup Green Olive Tapenade
1 bunch small breakfast radishes, trimmed, halved lengthwise
1 cup Sun Gold tomatoes, halved
Equipment:
sauce pan
bowl
grill
Cooking instruction summary:
Preparation Cook eggs in a large saucepan of boiling water 7 minutes. Drain and place in a large bowl of ice water; let cool. Prepare a grill for medium-high heat. Rub halibut with 2 Tbsp. oil; season with salt and pepper. Grill, skin side down, until skin is charred and fish is nearly cooked through, 58 minutes. Turn and grill just until cooked through, about 1 minute. Transfer halibut to a plate and remove skin. Toss vegetables with remaining 1/4 cup oil in a large bowl; season with salt and pepper. Grill, turning occasionally, until lightly charred and tender. Time will be different for each vegetable (about 2 minutes for scallions and garlic scapes, 4 minutes for Romano beans, 810 minutes for eggplants, 1015 for potatoes). Transfer to a plate as they are done. Carefully peel and halve eggs (yolks will still be a bit loose in the center). Arrange lettuce leaves on a platter and place halibut, grilled vegetables, tomatoes, radishes, and eggs in separate areas on top. Spoon some Green Olive Tapenade over; serve remaining tapenade alongside.
Step by step:
1. Cook eggs in a large saucepan of boiling water 7 minutes.
2. Drain and place in a large bowl of ice water; let cool.
3. Prepare a grill for medium-high heat. Rub halibut with 2 Tbsp. oil; season with salt and pepper. Grill, skin side down, until skin is charred and fish is nearly cooked through, 58 minutes. Turn and grill just until cooked through, about 1 minute.
4. Transfer halibut to a plate and remove skin.
5. Toss vegetables with remaining 1/4 cup oil in a large bowl; season with salt and pepper. Grill, turning occasionally, until lightly charred and tender. Time will be different for each vegetable (about 2 minutes for scallions and garlic scapes, 4 minutes for Romano beans, 810 minutes for eggplants, 1015 for potatoes).
6. Transfer to a plate as they are done.
7. Carefully peel and halve eggs (yolks will still be a bit loose in the center). Arrange lettuce leaves on a platter and place halibut, grilled vegetables, tomatoes, radishes, and eggs in separate areas on top. Spoon some Green Olive Tapenade over; serve remaining tapenade alongside.
Nutrition Information:
covered percent of daily need
