Grilled Halibut, Lettuce, And Tapenade Bundles – a delicious recipe with romaine lettuce leaves, green olive tapenade, Olive oil, Lemon wedges. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Heat grill to medium (about 375u00b0). Cook lettuce leaves 2 or 3 at a time in a pot of boiling water until ribs are flexible, 1 1/2 to 3 minutes; as done, transfer to a bowl of ice water. Lay leaves flat with smooth sides up on kitchen towels and pat dry.
2
Spread the 8 largest leaves with tapenade. Cut fish into 8 pieces, each about 2 1/2 in. wide; set 1 at base of each leaf. If leaf isn't big enough to enclose fish, overlap leaf with another. Roll up each bundle from base, folding in sides (gently crack lettuce ribs if needed). Brush bundles with oil. Discard any extra leaves.
3
Grill, turning once, until fish is just opaque, 8 minutes. Serve with lemon.
4
Note: Nutritional analysis is per serving.
45
kcal
Calories
9
g
Carbs
3
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 12 very large romaine lettuce leaves, 1/2 cup green olive tapenade, 1 pound halibut fillets (1 in. thick), Olive oil, and more.
Yes, Grilled Halibut, Lettuce, And Tapenade Bundles falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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