Grilled Halibut With Salt-and-vinegar Potatoes

Name: Grilled Halibut With Salt-and-vinegar Potatoes
Prep time: 56 min
Cook time: 56 min
Total time: 56 min
Yield: 40
Cuisine: Global
Ingredients: 473 milliliters baby arugula; 2 Tbsps cider vinegar; 40 servings kosher salt and black pepper; 2 Tbsps fresh lemon juice, plus lemon wedges for serving; 2 Tbsps olive oil, plus more for the grill; 1 large red onion, sliced into 1/2-inch-thick rings; 454 grams russet potatoes, peeled and cut into 1/2-inch-thick rounds; 680 grams halibut, cod, or striped bass fillet

Grilled Halibut With Salt-and-vinegar Potatoes is a gluten free, dairy free, whole 30, and pescatarian recipe with 40 servings. One portion of this dish contains about 3g of protein, 1g of fat, and a total of 33 calories. This recipe covers 2% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 56 minutes. It is perfect for The Fourth Of July. A mixture of russet potatoes, cider vinegar, onion, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Heat grill to medium-high. Divide the potatoes between 2 large pieces of heavy-duty foil and, dividing evenly, toss with the vinegar, 1 tablespoon of the oil, and teaspoon each salt and pepper. Fold the foil over the potatoes and seal the edges to form 2 packets.

Ingredients you will need

Salt And Pepper

Potato

Vinegar

Cooking Oil

Equipment you will use

Grill

Aluminum Foil

Place on grill and cook, turning once, until the potatoes are tender, 20 to 25 minutes.Meanwhile, rub the halibut and onion with the remaining tablespoon of oil and season with teaspoon each salt and pepper. After the potatoes have cooked for 15 minutes, oil grill.

Ingredients you will need

Salt And Pepper

Potato

Halibut

Onion

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Grill

Add the halibut and onion and cook until the halibut is opaque throughout, 3 to 5 minutes per side, and the onion is tender, 4 to 5 minutes per side.In a small bowl, toss the arugula with the lemon juice. Top the halibut with the arugula and serve with the potatoes, onion, and lemon wedges.

Ingredients you will need

Lemon Wedge

Lemon Juice

Potato

Arugula

Halibut

Onion

Equipment you will use

Bowl

Equipment

Grill

Aluminum Foil

Bowl

Ingredients

Servings:

473milliliters

baby arugula 2Tbsps

cider vinegar 40servings

kosher salt and black pepper 2Tbsps

fresh lemon juice, plus lemon wedges for serving 2Tbsps

olive oil, plus more for the grill 1large

red onion, sliced into 1/2-inch-thick rings 454grams

russet potatoes, peeled and cut into 1/2-inch-thick rounds 680grams

halibut, cod, or striped bass fillet

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish on the menu? Try pairing with Pinot Grigio, Gruener Veltliner, and Pinot Noir. 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. The St. Michael-Eppan Anger Pinot Grigio with a 4.3 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.