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!
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