Grilled Halibut Niçoise with Market Vegetables
If you have around 45 minutes to spend in the kitchen, Grilled Halibut Niçoise with Market Vegetables might be a tremendous gluten free, dairy free, fodmap friendly, and whole 30 recipe to try. For $10.68 per serving, this recipe covers 47% of your daily requirements of vitamins and minerals. One serving contains 519 calories, 50g of protein, and 17g of fat. This recipe serves 4. A mixture of olive tapenade, sun-dried tomatoes, mixed vegetables, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 4358 people have tried and liked this recipe. It works well as a main course. It is perfect for The Fourth Of July. It is brought to you by Bon Appetit. Overall, this recipe earns an excellent spoonacular score of 99%. Grilled Halibut Niçoise with Market Vegetables, Grilled Halibut Niçoise with Market Vegetables, and Grilled Halibut Salad Niçoise are very similar to this recipe.
Servings: 4
Ingredients:
4 large eggs
1½ 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 ¼ cup olive oil
1 cup Green Olive Tapenade
1 bunch small breakfast radishes, trimmed, halved lengthwise
1 cup Sun Gold tomatoes, halved
Equipment:
grill
bowl
Cooking instruction summary:
Toss vegetables with remaining 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. Toss vegetables with remaining 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).
2. 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.
Nutrition Information:
covered percent of daily need
