Citrus Charcoal Grilled Halibut

Citrus Charcoal Grilled Halibut
Staff Writer
Citrus
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Citrus

This bright and healthy dish is served with asparagus, endive, olives, and thyme. Use this clever way of adding citrus notes to charcoal to get the full effect of chef Gresh’s recipe. Check out how to make Citrus Charcoal here.

Click here for more grilling tips from chef Gresh.  

2
Servings
686
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/2  Cup  cherry tomatoes, cut in half
  • 5  Tablespoons  extra-virgin olive oil
  • Salt and pepper, to taste
  • 1  Tablespoon  sugar
  • 1  Tablespoon  chopped thyme
  • Two  6-ounce halibut fillets
  • Vegetable spray, as needed
  • 1/2  Pound  asparagus, bottoms trimmed
  • 2  Tablespoons  Kalamata olives, roughly chopped
  • 1  Tablespoon  sherry vinegar
  • small shallot, cut into thin slices
  • 1/2  Cup  watercress, stems discarded and cut into 2-inch pieces

Directions

Toss the tomatoes in 2 tablespoons olive oil, salt, pepper, sugar, and thyme. Place on an oven/grill proof pan and place in the grill as it is warming up. This should take approximately 15-20 minutes. Only warm the tomatoes through and slightly dry out the tomatoes.

Season the halibut with salt and pepper and spray with the vegetable spray, place on the grill. Turn the fish to a open space in the grill after 4-5 minutes to make the cross grill marks. After 4-5 minutes flip over and continue cooking. Brush the halibut with olive oil as it is grilling.

While the fish is cooking season the asparagus and toss in olive oil, place on the grill occasionally turn as the asparagus gets color.

When asparagus is cooked, remove and cut on a bias into 1-inch segments. Add the tomatoes and their cooking juices, olives, vinegar, shallots, watercress, endives, and olive oil. Toss together and adjust seasoning as necessary.

Place this mixture in the center of a plate or bowl and top with the grilled halibut. Spoon the remaining juices from the salad over the fish and around the plate. Sprinkle with pine nuts.
 

Nutritional Facts

Total Fat
53g
76%
Sugar
7g
8%
Saturated Fat
38g
100%
Cholesterol
107mg
36%
Carbohydrate, by difference
16g
12%
Protein
38g
83%
Vitamin A, RAE
18µg
3%
Vitamin B-12
4µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
75mg
8%
Choline, total
110mg
26%
Fiber, total dietary
3g
12%
Fluoride, F
2µg
0%
Folate, total
16µg
4%
Iron, Fe
4mg
22%
Magnesium, Mg
38mg
12%
Niacin
7mg
50%
Pantothenic acid
1mg
20%
Phosphorus, P
367mg
52%
Selenium, Se
41µg
75%
Sodium, Na
549mg
37%
Water
176g
7%
Zinc, Zn
9mg
100%

Grill Shopping Tip

Think twice before buying a thicker piece of meat; a 2-inch thick steak takes four times (not twice) as long as 1-inch thick steak to cook.

Grill Cooking Tip

If you're cooking something that's been marinated, make sure to pat the item dry before it hits the grill. Any sugar in the marinade will burn.