Grilled Halibut with Heirloom Tomato and Hearts of Palm
Preparation Time: 10 min
Cooking Time: 5 min
Serves 4
INGREDIENTS
- 4 (5-6 oz.) boneless, skinless halibut fillets
- Zest of one lemon
- Salt and pepper to taste
- 1/3 c + 3 tbsp DaVinci olive oil, divided
- ¼ c lemon juice
- 3 cloves garlic, minced
- 1 shallot, minced
- 1 tsp chili flakes
- ¾ c flat leaf parsley
- ¼ c basil leaves, torn
- 4-6 medium to large heirloom tomatoes (~ 2 lbs.), sliced
- 3/4 cup Reese Hearts of Palm, sliced and drained
- Salt and pepper to taste
DESCRIPTION
By: Megan @olivesnthyme
Incorporating fish into meals doesn’t need to be intimidating. This recipe is perfect for beginner chefs to whip up!
DIRECTIONS
1. Whisk together olive oil, lemon juice, garlic, shallots and chili flakes. Stir in parsley and basil
leaves. Allow to sit at room temperature for 30 minutes – 1 hour.
2. Slice tomatoes to desired thickness. Combine tomatoes, hearts of palm, 2 tbsp olive oil and pinch of salt and pepper to taste.
3. Prepare the grill for direct cooking over medium heat. Pat fish dry, drizzle with olive oil, lemon zest, salt and pepper to taste. Grill until brown on both sides, about 4-5 minutes depending on thickness of the cut.
4. Plate fish with heirloom tomato and hearts of palm salad. Right before serving, top fish or entire dish with the chimichurri sauce. Enjoy immediately.
2. Slice tomatoes to desired thickness. Combine tomatoes, hearts of palm, 2 tbsp olive oil and pinch of salt and pepper to taste.
3. Prepare the grill for direct cooking over medium heat. Pat fish dry, drizzle with olive oil, lemon zest, salt and pepper to taste. Grill until brown on both sides, about 4-5 minutes depending on thickness of the cut.
4. Plate fish with heirloom tomato and hearts of palm salad. Right before serving, top fish or entire dish with the chimichurri sauce. Enjoy immediately.