Grill Halibut with Fingerling Potatoes,Baby Spinach,and Roasted red Peppers

By ALICJA

Ingredients

• Marinade:
• 2 tbsp olive oil
• 1/2 tsp each salt and pepper
• The essentials:
• 6 pc.of Halibut filet,(5 oz/150g each)
• or 1 or 2 Halibut steaks
• 12 fingerling or (3/4 lb./300g)new potatoes
• 2 cloves garlic,minced
• 2 roasted red peppers,peeled,seeded and cut into 1/2-inch(1 cm) squares.
• Salad:
• 7 oz(200 gr) baby spinach
• 1 tomato,peeled,seeded and diced into 1/4-inch(1/2 cm)cubes
• fresch baby greens,mesclun salad,or pea and onion shoots,for garnish

Details

Servings 6

Preparation

Step 1

Combine the olive oil,salt,and pepper,and marinate the fish in the mixture for 1 hour.
Prepare the Herb Vinaigrette.
Set the grill to medium and preheat for 5 min.In a large skillet on the stove,or on top of the grill,warm some olive oil and saute the potatoes until they just start to get brown and crispy.Add the garlic and roasted red peppers and saute another 2-3 min.or until the garlic starts to brown.Remove the skillet from heat and reserve.Spray the grill with non-stick spray or wipe with some oil applied to a towel or brush.Place the fish on the grill and cook for 5 min,or until grill marks form and fish will lift easily (do not try to turn too soon or the fish may stick).Turn the fish and cook another 3-5 minutes,or until cooked through.Remove the fish to a plate and keep warm.
Return the skillet to the grill or stove and reheat the potatoes.Add the spinach,a dash of salt and pepper,and a dash of olive oil and toss the vegetables.ently wilt the spinach,about 1 min.being careful not to overcook.
Divide the vegetable mixture among 6 serving plates and top each with a piece of fish.Use a ring mould for a clean presentation.Drizzle and surround the fish with the vinaigrette.Carefully place the tomato pieces around the fish and serve.If desired,you can top the fish with fresh baby greens,mesclun salad,or pea or onion shoots for added elegance.