Grilled Halibut Steaks On Arugula, Tomato Salad, Gremolata

By á-174942

Ingredients

• TOMATO SALAD:
• 4 1/2 large ripe summer tomatoes seeded, 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 to taste
• GREMOLATA:
• 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
• HALIBUT:
• 4 1/2 tablespoons olive oil
• 3 tablespoons freshly-squeezed lemon juice
• 6 halibut steaks - (8 oz ea)
• Generous pinch sea salt
• Freshly-ground black pepper to taste
• 3 bunches fresh arugula stemmed, washed, and dried

Details

Servings 6

Preparation

Step 1

Make the Tomato Salad: In a large bowl, mix together all the ingredients and set aside.

Make the Gremolata: Place all the ingredients in a bowl and mix. Set aside.

Make the Halibut: Place the olive oil and lemon juice in a large baking dish (or you can use a re-sealable baggie). Rinse the fish and pat it dry, season with the salt and pepper. Place the fish in the dish or re-sealable baggie, turning once to coat with the marinade. Let the fish marinate for 10 minutes at room temperature.

Scatter the clean arugula on a 19-inch round or oval platter. Grill the fish over a medium-hot fire for 5 to 6 minutes per side, until the flesh is opaque through to the center. When finished grilling, remove the hot fish immediately to the platter of arugula. Top with the tomato mixture, and sprinkle the gremolata over the top of the tomatoes. Serve immediately.

This recipe yields 6 servings.