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Recipe: Grilled Halibut With Herb Salad
Similar Categories: Grilled, Halibut, Herb, Salad
Grilled Halibut with Herb Salad
2 tablespoons sherry vinegar, or champagne vinegar
Thinly sliced zest of 1 lemon
1 1/2 to 2 pounds halibut
1/4 cup extra-virgin olive oil
2 tablespoons very finely chopped fresh chives
Kosher salt
Freshly ground black pepper
Herb salad:
1/4 cup fresh small spearmint leaves
1/4 cup fresh tarragon leaves
1/4 cup fresh flat-leaf parsley leaves
1/2 cup watercress leaves
1/4 cup torn sorrel leaves, or additional watercress
8 to 12 nasturtium flowers
Cut the shallots in half from root to tip and remove the dense core at
the base with a small V-shaped cut. Very thinly slice the shallots,
again from root to tip, using a sharp, thin knife or a mandoline. Toss
the shallots with the vinegar and lemon zest and let sit at room
temperature for at least 30 minutes to soften and mellow.
Build a hot fire in a charcoal grill or preheat a gas grill on high.
Make sure your grill rack is very clean and lightly oiled. Check for and
remove any bones in the fish and cut it into 4 equal pieces. Mix the chives
with the olive oil. Place the fish in a shallow bowl with 2
tablespoons of the chive oil, 1/2 teaspoon salt, and a few grinds of
pepper. Turn the fish to coat each piece evenly.
Stir 2 tablespoons of the remaining chive oil into the shallots. Add the
herb leaves, nasturtiums, a large pinch of salt and a few grinds of
pepper. Toss gently.
When the grill is ready, grill the fish 4 inches from the coals until
the bottom is well marked, 3 to 5 minutes. Turn the fish and grill it on
the other side until the fish is barely translucent at the inside
center, 3 to 4 minutes longer. Transfer the fish to warmed dinner
plates. Loosely arrange the herb salad in a band across the fish and
drizzle the remaining chive oil on the plates.
Serves 4.
Per Serving: 341 Calories; 18g Fat; 38g Protein; 7g Carbohydrate; 3g
Dietary Fiber; 54mg Cholesterol; 128mg Sodium.
ANG Food - February 11, 2004
2 tablespoons sherry vinegar, or champagne vinegar
Thinly sliced zest of 1 lemon
1 1/2 to 2 pounds halibut
1/4 cup extra-virgin olive oil
2 tablespoons very finely chopped fresh chives
Kosher salt
Freshly ground black pepper
Herb salad:
1/4 cup fresh small spearmint leaves
1/4 cup fresh tarragon leaves
1/4 cup fresh flat-leaf parsley leaves
1/2 cup watercress leaves
1/4 cup torn sorrel leaves, or additional watercress
8 to 12 nasturtium flowers
Cut the shallots in half from root to tip and remove the dense core at
the base with a small V-shaped cut. Very thinly slice the shallots,
again from root to tip, using a sharp, thin knife or a mandoline. Toss
the shallots with the vinegar and lemon zest and let sit at room
temperature for at least 30 minutes to soften and mellow.
Build a hot fire in a charcoal grill or preheat a gas grill on high.
Make sure your grill rack is very clean and lightly oiled. Check for and
remove any bones in the fish and cut it into 4 equal pieces. Mix the chives
with the olive oil. Place the fish in a shallow bowl with 2
tablespoons of the chive oil, 1/2 teaspoon salt, and a few grinds of
pepper. Turn the fish to coat each piece evenly.
Stir 2 tablespoons of the remaining chive oil into the shallots. Add the
herb leaves, nasturtiums, a large pinch of salt and a few grinds of
pepper. Toss gently.
When the grill is ready, grill the fish 4 inches from the coals until
the bottom is well marked, 3 to 5 minutes. Turn the fish and grill it on
the other side until the fish is barely translucent at the inside
center, 3 to 4 minutes longer. Transfer the fish to warmed dinner
plates. Loosely arrange the herb salad in a band across the fish and
drizzle the remaining chive oil on the plates.
Serves 4.
Per Serving: 341 Calories; 18g Fat; 38g Protein; 7g Carbohydrate; 3g
Dietary Fiber; 54mg Cholesterol; 128mg Sodium.
ANG Food - February 11, 2004
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