Grilled Halibut Niçoise with Market Vegetables
A sophisticated twist on the classic Niçoise salad featuring grilled halibut and seasonal market vegetables. This hearty dish combines perfectly cooked fish with eggs, mixed grilled vegetables, fresh lettuce, and a flavorful green olive tapenade.
Ingredients
- •4 whole large eggs
- •1½ pounds halibut fillets
- •2 tablespoons olive oil
- •1 to taste kosher salt and pepper
- •2 pounds mixed vegetables
- •4 cups lettuce leaves
- •1 cup Sun Gold tomatoes
- •1 bunch breakfast radishes
- •1 cup Green Olive Tapenade
Cooking Instructions
- 1.
Cook eggs in a large saucepan of boiling water 7 minutes. Drain and place in a large bowl of ice water; let cool.
10 min
- 2.
Prepare a grill for medium-high heat. Rub halibut with 2 Tbsp. oil; season with salt and pepper. Grill, skin side down, until skin is charred and fish is nearly cooked through, 5-8 minutes. Turn and grill just until cooked through, about 1 minute. Transfer halibut to a plate and remove skin.
15 min
- 3.
Toss vegetables with remaining 1/4 cup oil in a large bowl; season with salt and pepper. Grill, turning occasionally, until lightly charred and tender. Time will be different for each vegetable (about 2 minutes for scallions and garlic scapes, 4 minutes for Romano beans, 8-10 minutes for eggplants, 10-15 for potatoes). Transfer to a plate as they are done.
15 min
- 4.
Carefully peel and halve eggs (yolks will still be a bit loose in the center). Arrange lettuce leaves on a platter and place halibut, grilled vegetables, tomatoes, radishes, and eggs in separate areas on top. Spoon some Green Olive Tapenade over; serve remaining tapenade alongside.
10 min
