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.
- 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
- 1 small shallot, cut into thin slices
- 1/2 Cup watercress, stems discarded and cut into 2-inch pieces
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.