Grilled Halibut with Herb Salad and Meyer Lemon–Green Olive Salsa

Name: Grilled Halibut with Herb Salad and Meyer Lemon–Green Olive Salsa
Ingredients: 6 fillets Alaskan halibut, 5 to 6 ounces each; 1 Meyer lemon, zested; 1 tablespoon thyme leaves; 1 tablespoon sliced flat-leaf parsley, plus 1/2 cup packed flat-leaf parsley leaves; 1 small fennel bulb, sliced; 1/2 teaspoon fleur de sel; 3 tablespoons super-good extra-virgin olive oil; 2 tablespoons extra-virgin olive oil; 1 1/2 cups small arugula or small watercress sprigs; 1/4 cup fresh tarragon leaves; 1/4 cup chervil sprigs; 1/4 cup 1/2-inch-snipped chives; 1/4 cup small mint leaves; 1/4 cup small opal and green basil leaves; Meyer lemon–green olive salsa (recipe follows); Kosher salt and freshly ground black pepper; 2 tablespoons finely diced shallot; 1 tablespoon plus 1 teaspoon champagne vinegar; 2 Meyer lemons; 1 teaspoon honey; 3/4 cup pitted Lucques olives, chopped; 2 tablespoons sliced flat-leaf parsley; 1/2 cup extra-virgin olive oil; Kosher salt and freshly ground black pepper

January 24, 2012

This invigorating dish is a refreshing change from the hearty comfort foods of winter. The herbs here aren’t relegated to the sidelines; tossed with arugula, they become the main attractions of this bright salad. Meyer lemons are diced with their peels on and combined with green olives, champagne vinegar, honey, and olive oil for a bracing sweet-tart salsa to accompany the grilled halibut.

Ingredients

6 fillets Alaskan halibut, 5 to 6 ounces each

1 Meyer lemon, zested

1 tablespoon thyme leaves

1 tablespoon sliced flat-leaf parsley, plus 1/2 cup packed flat-leaf parsley leaves

1 small fennel bulb, sliced

1/2 teaspoon fleur de sel

3 tablespoons super-good extra-virgin olive oil

2 tablespoons extra-virgin olive oil

1 1/2 cups small arugula or small watercress sprigs

1/4 cup fresh tarragon leaves

1/4 cup chervil sprigs

1/4 cup 1/2-inch-snipped chives

1/4 cup small mint leaves

1/4 cup small opal and green basil leaves

Meyer lemon–green olive salsa (recipe follows)

Kosher salt and freshly ground black pepper

Meyer Lemon–Green Olive Salsa

2 tablespoons finely diced shallot

1 tablespoon plus 1 teaspoon champagne vinegar

2 Meyer lemons

1 teaspoon honey

3/4 cup pitted Lucques olives, chopped

2 tablespoons sliced flat-leaf parsley

1/2 cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

Preparation

Step 1
Season the fish with the lemon zest, thyme, and sliced parsley. Cover, and refrigerate at least 4 hours or overnight.
Step 2
Remove the fish from the refrigerator 15 minutes before cooking, to let it come to room temperature.
Step 3
Light the grill 30 to 40 minutes before you’re ready to cook.
Step 4
Just before you grill the fish, toss the sliced fennel with the fleur de sel, the super-good olive oil, and 1 tablespoon Meyer lemon juice in a large bowl.
Step 5
When the coals are broken down, red, and glowing, brush the fish with the regular extra-virgin olive oil and season with salt and pepper on both sides. Place the fish on the grill, and cook 2 to 3 minutes, rotating the fish once, until it’s nicely colored on the first side. Turn the fish over, and cook a few more minutes, until it’s almost cooked through. Be careful not to overcook the fish. When it’s done, it will begin to flake and separate a little, but the center will still be slightly translucent. Remember, the halibut will continue to cook a bit more once you take it off the grill.
Step 6
While the fish is cooking, very gently toss the arugula and herbs with the fennel. Season with salt and freshly ground black pepper and taste. Arrange the salad on a large platter, place the fish on top, and spoon some of the Meyer lemon–green olive salsa over the halibut. Serve the remaining salsa on the side.
Meyer Lemon–Green Olive Salsa
Step 7
Place the shallot, champagne vinegar, and a healthy pinch of salt in a small bowl, and let sit 5 minutes.
Step 8
Slice the stem and blossom ends from the Meyer lemons. Stand the lemons on one end, and cut them vertically into 1/8-inch slices. Stack the slices in small piles on a cutting board, and cut them lengthwise into 1/8-inch-thick matchsticks. Line up the matchsticks, and cut them into 1/8-inch cubes.
Step 9
Add the diced lemon to the shallot. Stir in the honey, olives, parsley, a pinch of pepper, and the olive oil. Taste for balance and seasoning.
Note
Step 10
The halibut needs to be seasoned with lemon and herbs at least 4 hours ahead of time. You can pick the herbs and make the salsa a few hours ahead.

Sunday Suppers at Lucques [by Suzanne Goin with Teri Gelber. Copyright © 2005 by Suzanne Goin. Published by Knopf Doubleday Publishing Group. All Rights Reserved.. Suzanne Goin graduated from Brown University. She was named Best Creative Chef by Boston magazine in 1994, one of the Best New Chefs by Food & Wine in 1999, and was nominated for a James Beard Award in 2003, 2004, and 2005. She and her business partner, Caroline Styne, also run the restaurant A.O.C. in Los Angeles, where Goin lives with her husband, David Lentz. Teri Gelber is a food writer and public-radio producer living in Los Angeles. ](http://astore.amazon.com/epistore-20/detail/1400042151)

Ingredients

Meyer Lemon–Green Olive Salsa

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Meyer Lemon–Green Olive Salsa

Step 7

Step 8

Step 9

Note

Step 10

Recipe notes