Grilled Halibut and Vegetables

from Atlantic Seafood

Grilled halibut with fingerling potatoes, baby spinach and roasted red peppers…a most elegant dish that is easy to prepare yet the results are sure to impress even the most discerning diner. Some time spent chopping the veggies and tomatoes into nice even cubes is what can make this dish restaurant quality. Visit a kitchen supply store to find 3-ring moulds or make your own by cutting the top and bottom of an empty tuna can.



2 Tbsp (30 mL) olive oil

½ tsp (2 mL) each salt and pepper

Herb Vinaigrette:

1 tsp (5 mL) chopped fresh chives

1 tsp (5 mL) chopped fresh thyme, stems removed

1 Tbsp (15 mL) chopped fresh Italian parsley

2 cloves garlic, minced

1 tsp (5 mL) Dijon mustard

3 Tbsp (50 mL) white wine vinegar

1 tsp (5 mL) sugar or honey

Salt and pepper, to taste

1 ½ cup (300 mL) extra virgin olive oil

The Essentials

6 pieces of halibut filet (5 oz/150 g each) or 1 or 2 halibut steaks

12 fingerling (3/4 lb/300 g) or new potatoes

2 cloves garlic, minced

2 roasted red peppers, peeled, seeded and cut into ½-inch (1-cm) squares


7 oz (200 g) fresh baby spinach

1 tomato, peeled, seeded and diced into ¼-inch (1/2-cm) cubes

Fresh baby greens, mesclun salad, or peas and onion shoots, for garnish


Combine the olive oil, salt and pepper, and marinate the fish in the mixture for 1 hour.

To prepare the vinaigrette, add all the ingredients except the oil to a blender. Puree until relatively smooth, about 1 minute. Slowly add the oil to the running blender in a stream, until it is all incorporated. Remove the vinaigrette to a container or squirt bottle and reserve.

Set the grill to medium and preheat for 5 minutes. In a large skillet on the stove, or on top of the grill, warm some olive oil and sauté the potatoes until they just start to get brown and crispy. Add the garlic and roasted red peppers and sauté another 2-3 minutes, or until the garlic starts to brown. Remove the skillet from heat and reserve.

Spray the grill with non-stick spray or wipe with some oil applied to a towel or brush. Place the fish on the grill and cook for 5 minutes or until grill marks form and fish will lift easily (do not try to turn too soon or the fish will stick). Turn the fish and cook another 3-5 minutes, or until cooked through. Remove the fish to a plate and keep warm.

Return the skillet to the grill or stove and reheat the potatoes. Add the spinach, a dash of salt and pepper, and a dash of olive oil and toss the vegetables. Gently wilt the spinach about 1 minute, being careful not to overcook.

Divide the vegetable mixture among 6 serving plates and top each with a piece of fish. Use a ring mould for a clean presentation. Drizzle and surround the fish with the vinaigrette. Carefully place the tomato pieces around the fish and service. If desired, you can top the fish with fresh baby greens, mesclun salad, or pea or onion shoots for added elegance.

Serves 6

Nada’s Tips & Tricks: You can use any fish steak or filet – just make sure it’s thick enough to be grilled. I tossed the baby greens in the vinaigrette as well.

Contents and images used with permission by Nimbus Publishing.