Grilled Halibut Salad Nicoise

By á-1025

Ingredients

• Vinaigrette
• 1 medium clove garlic
• 1/4 teaspoon salt
• 5 tablespoons extra-virgin olive oil
• 6 tablespoons fresh orange juice, plus more to taste
• 1/4 cup white-wine vinegar or red-wine vinegar
• 1 tablespoon Dijon mustard
• Salad
• 1 1/2 pounds red potatoes [5-6 medium], scrubbed and halved
• 1 1/4 pounds green beans, trimmed
• Juice of 1 large lemon
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon salt, divided
• 1 pound Pacific halibut or striped bass
• 1/4 teaspoon coarsely ground pepper, plus more to taste
• 1 large head Boston lettuce
• 1 1/2 cups grape tomatoes
• 3 hard-boiled eggs, peeled and cut into wedges
• 1/4 cup sliced pitted black Niçoise or Kalamata olives
• 1/4 cup finely chopped fresh parsley

Preparation

Step 1

1. To prepare vinaigrette: Peel the garlic and smash with the side of a chef’s knife. Using a fork, mash the garlic with 1/4 teaspoon salt in a small bowl to form a coarse paste. Whisk in 5 tablespoons oil. Add 6 tablespoons orange juice, vinegar and mustard; whisk until well blended. Taste and whisk in up to 4 tablespoons more juice to mellow the flavor; season with more salt, if desired. Set aside at room temperature.
2. To prepare salad: Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add potatoes; cook until tender, 10 to 15 minutes. Remove to a cutting board. When cool enough to handle, slice and place in a shallow bowl. Drizzle with 1/3 cup vinaigrette; set aside.
3. Add beans to the steamer basket; cook until bright green and just tender, 4 to 6 minutes. Rinse in a colander with cold water until cool. Drain well. Place in a medium bowl and toss with 2 tablespoons vinaigrette.
4. Combine lemon juice, 2 tablespoons oil and 1/4 teaspoon salt in a sturdy sealable plastic bag; shake until the salt dissolves. Add fish and marinate for up to 20 minutes while you ready the grill.
5. Preheat grill to medium-high for 10 minutes, then reduce heat to medium. [For a charcoal grill, wait until the flames subside and only coals and some ash remain—flames will cause the oil on the fish to burn.]
6. Drain the fish and pat dry with paper towels. Season with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Oil the grill rack. Grill the fish, turning once, until browned and just cooked through, 4 to 5 minutes per side for halibut; 3 to 4 minutes per side for bass.
7. Arrange lettuce leaves on a large serving platter. Arrange the fish [whole or flaked into large chunks], potatoes, green beans and tomatoes on top. Drizzle with the remaining vinaigrette. Garnish with eggs, olives, parsley and pepper to taste.