Grilled Halibut Salad Niçoise

Name: Grilled Halibut Salad Niçoise
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Mediterranean, French, European
Ingredients: 1 large head Boston lettuce; 1 Tbsp Dijon mustard; 59 milliliters finely chopped fresh parsley; 1 medium clove garlic; 355 milliliters grape tomatoes; 567 grams green beans, trimmed; 0 teaspoons coarsely ground pepper, plus more to taste; 3 hard-boiled eggs (see Tip), peeled and cut into wedges; 1 null Juice of lemon; 59 milliliters sliced pitted black Niçoise or Kalamata olives; 2 Tbsps extra-virgin olive oil; 5 Tbsps extra-virgin olive oil; 6 Tbsps fresh orange juice, plus more to taste; 680 grams red potatoes (5-6 medium), scrubbed and halved; 59 milliliters white-wine vinegar or red-wine vinegar; 0 teaspoons salt; 1 teaspoons salt, divided; 454 grams Pacific halibut or striped bass (see Note)

Grilled Halibut Salad Niçoise might be just the main course you are searching for. This recipe covers 28% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, whole 30, and pescatarian recipe has 398 calories, 22g of protein, and 22g of fat per serving. This recipe serves 6. The Fourth Of July will be even more special with this recipe. If you have olive oil, beans, grape tomatoes, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes.

Instructions

To prepare vinaigrette: Peel the garlic and smash with the side of a chefs knife. Using a fork, mash the garlic with 1/4 teaspoon salt in a small bowl to form a coarse paste.

Ingredients you will need

Vinaigrette

Garlic

Salt

Equipment you will use

Chefs Knife

Bowl

Whisk in 5 tablespoons oil.

Ingredients you will need

Cooking Oil

Equipment you will use

Whisk

Add 6 tablespoons orange juice, vinegar and mustard; whisk until well blended. Taste and whisk in up to 4 tablespoons more juice to mellow the flavor; season with more salt, if desired. Set aside at room temperature.To prepare salad: Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket.

Ingredients you will need

Orange Juice

Mustard

Vinegar

Juice

Water

Salt

Equipment you will use

Steamer Basket

Sauce Pan

Whisk

Add potatoes; cook until tender, 10 to 15 minutes.

Ingredients you will need

Potato

Remove to a cutting board. When cool enough to handle, slice and place in a shallow bowl.

Equipment you will use

Cutting Board

Bowl

Drizzle with 1/3 cup vinaigrette; set aside.

Ingredients you will need

Vinaigrette

Add beans to the steamer basket; cook until bright green and just tender, 4 to 6 minutes. Rinse in a colander with cold water until cool.

Ingredients you will need

Beans

Water

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Steamer Basket

Colander

Drain well.

Place in a medium bowl and toss with 2 tablespoons vinaigrette.

Ingredients you will need

Vinaigrette

Equipment you will use

Bowl

Combine lemon juice, 2 tablespoons oil and 1/4 teaspoon salt in a sturdy sealable plastic bag; shake until the salt dissolves.

Ingredients you will need

Lemon Juice

Shake

Salt

Cooking Oil

Equipment you will use

Ziploc Bags

Add fish and marinate for up to 20 minutes while you ready the grill.Preheat grill to medium-high for 10 minutes, then reduce heat to medium. (For a charcoal grill, wait until the flames subside and only coals and some ash remainflames will cause the oil on the fish to burn.)

Ingredients you will need

Fish

Cooking Oil

Equipment you will use

Grill

Drain the fish and pat dry with paper towels. Season with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Oil the grill rack (see Tip). Grill the fish, turning once, until browned and just cooked through, 4 to 5 minutes per side for halibut; 3 to 4 minutes per side for bass.Arrange lettuce leaves on a large serving platter. Arrange the fish (whole or flaked into large chunks), potatoes, green beans and tomatoes on top.

Ingredients you will need

Lettuce Leaf

Green Beans

Potato

Tomato

Halibut

Pepper

Fish

Salt

Cooking Oil

Equipment you will use

Paper Towels

Grill

Drizzle with the remaining vinaigrette.

Ingredients you will need

Vinaigrette

Garnish with eggs, olives, parsley and pepper to taste.

Ingredients you will need

Parsley

Olives

Pepper

Egg

Equipment

Ingredients

Servings:

1large head

Boston lettuce 1Tbsp

Dijon mustard 59milliliters

finely chopped fresh parsley 1medium clove

garlic 355milliliters

grape tomatoes 567grams

green beans, trimmed 0teaspoons

coarsely ground pepper, plus more to taste 3

hard-boiled eggs (see Tip), peeled and cut into wedges 1null

Juice of lemon 59milliliters

sliced pitted black Niçoise or Kalamata olives 2Tbsps

extra-virgin olive oil 5Tbsps

extra-virgin olive oil 6Tbsps

fresh orange juice, plus more to taste 680grams

red potatoes (5-6 medium), scrubbed and halved 59milliliters

white-wine vinegar or red-wine vinegar 0teaspoons

salt 1teaspoons

salt, divided 454grams

Pacific halibut or striped bass (see Note)

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is GIFFT by Kathie Lee Gifford Pinot Grigio. It has 4.8 out of 5 stars and a bottle costs about 15 dollars.