Grilled Halibut with Heirloom Tomato and Hearts of Palm

By: Megan @olivesnthyme

Incorporating fish into meals doesn't need to be intimidating. This recipe is perfect for beginner chefs to whip up!

Prep Time: 
10 minutes
Cook Time: 
5 minutes

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

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.