Grilled Halibut Steaks on a Bed of Arugula with Tomato Salad and Gremolata Recipe

Name: Grilled Halibut Steaks on a Bed of Arugula with Tomato Salad and Gremolata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 1/2 large ripe summer tomatoes, seeded and diced; 1/3 cup chopped fresh basil leaves; 6 tablespoons extra-virgin olive oil; 3 tablespoons freshly squeezed lemon juice; 3/4 teaspoon sea salt; Freshly ground black pepper; 3 tablespoons finely chopped flat-leaf parsley; 1 1/2 teaspoons finely minced garlic; 1 1/2 teaspoons finely grated lemon zest; Generous pinch sea salt; 4 1/2 tablespoons olive oil; 3 tablespoons freshly squeezed lemon juice; 6 (8-ounce) halibut steaks; Generous pinch sea salt; Freshly ground black pepper; 3 bunches fresh arugula, stemmed, washed and dried

Servings: persons

4 1/2 large ripe summer tomatoes, seeded and diced
1/3 cup chopped fresh basil leaves
6 tablespoons extra-virgin olive oil
3 tablespoons freshly squeezed lemon juice
3/4 teaspoon sea salt
Freshly ground black pepper
3 tablespoons finely chopped flat-leaf parsley
1 1/2 teaspoons finely minced garlic
1 1/2 teaspoons finely grated lemon zest
Generous pinch sea salt
4 1/2 tablespoons olive oil
3 tablespoons freshly squeezed lemon juice
6 (8-ounce) halibut steaks
Generous pinch sea salt
Freshly ground black pepper
3 bunches fresh arugula, stemmed, washed and dried

1
Make the tomato salad: In a large bowl, mix together all the ingredients and set aside.
2
Make the gremolata: Place all the ingredients in a bowl and mix.
3
Set aside.
4
Make the halibut: Place the olive oil and lemon juice in a large baking dish (or you can use a re-sealable baggie).
5
Rinse the fish and pat it dry, season with the salt and pepper.
6
Place the fish in the dish or re-sealable baggie, turning once to coat with the marinade.
7
Let the fish marinate for 10 minutes at room temperature.
8
Scatter the clean arugula on a 19-inch round or oval platter.
9
Grill the fish over a medium hot fire for 5 to 6 minutes per side, until the flesh is opaque through to the center.
10
When finished grilling, remove the hot fish immediately to the platter of arugula.
11
Top with the tomato mixture, and sprinkle the gremolata over the top of the tomatoes.
12
Serve immediately.

793

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 1/2 large ripe summer tomatoes, seeded and diced, 1/3 cup chopped fresh basil leaves, 6 tablespoons extra-virgin olive oil, 3 tablespoons freshly squeezed lemon juice, and more.

Yes, Grilled Halibut Steaks on a Bed of Arugula with Tomato Salad and Gremolata falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Halibut Steaks on a Bed of Arugula with Tomato Salad and Gremolata

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