Name: Grilled Halibut & Chard with Gremolata Topping
Yield: 4 servings
Cuisine: Fish & Seafood
Ingredients: 2 cups water; 1/4 cup red wine vinegar; 1/4 cup sugar; 1 tsp salt; 3 black peppercorns; 1 sprig thyme; 1 large red onion (thinly sliced); 1/2 cup parsley (minced); 1 tbsp lemon zest; 1 clove garlic (minced); 1 tbsp extra virgin olive oil; pinch red chili flakes; 1 bunch Swiss chard (washed, dried and stems removed); 2 tbsp extra virgin olive oil (divided); Salt and pepper (to taste); 4 halibut fillets ((about 175 g each))

Grilled Halibut & Chard with Gremolata Topping

Paul Finkelstein

Halibut is a good source of heart-healthy omega-3s, as is salmon, which also works well in this recipe. The homemade pickled onions are easy, and great on sandwiches and burgers; they'll last a few weeks in the fridge. As for gremolata, it's an Italian condiment served with veal or fish; it gives a burst of flavour, bringing the mild taste of halibut to life.

Best Health magazine, Summer 2013; Photo by Maya Visynei

Grilled Halibut & Chard with Gremolata Topping

Servings

4servings

Servings

4servings

Course Dinner
Cuisine Fish & Seafood

Ingredients

Pickeld Red Onions
2 cups water
1/4 cup red wine vinegar
1/4 cup sugar
1 tsp salt
3 black peppercorns
1 sprig thyme
1 large red onion thinly sliced
Gremolata
1/2 cup parsley minced
1 tbsp lemon zest
1 clove garlic minced
1 tbsp extra virgin olive oil
pinch red chili flakes
Swiss Chard and Halibut
1 bunch Swiss chard washed, dried and stems removed
2 tbsp extra virgin olive oil divided
Salt and pepper to taste
4 halibut fillets (about 175 g each)

Servings: servings

Units:

Ingredients

Pickeld Red Onions
2 cups water
1/4 cup red wine vinegar
1/4 cup sugar
1 tsp salt
3 black peppercorns
1 sprig thyme
1 large red onion thinly sliced
Gremolata
1/2 cup parsley minced
1 tbsp lemon zest
1 clove garlic minced
1 tbsp extra virgin olive oil
pinch red chili flakes
Swiss Chard and Halibut
1 bunch Swiss chard washed, dried and stems removed
2 tbsp extra virgin olive oil divided
Salt and pepper to taste
4 halibut fillets (about 175 g each)

Servings: servings

Units:

Course Dinner
Cuisine Fish & Seafood

Instructions

Pickeled Red Onions

In a medium pot, bring water, vinegar, sugar, salt, peppercorns and thyme to a boil. Remove from heat. Stir in onion. Let cool. Drain just before serving.

Gremolata

Combine parsley, lemon zest, garlic, olive oil and red chili flakes, and stir. Set aside.

Swiss Chard and Halibut

Preheat barbecue to high. Rub chard with 1 Tbsp (15 mL) olive oil and season to taste with salt. Grill until leaves are wilted and edges are crispy, approximately three minutes. Set aside. Rub halibut with remaining olive oil and season with salt and pepper. Grill for about five minutes on each side or just until flesh is flaky. Place fish atop Swiss chard; top with gremolata and pickled onions.

Recipe Notes

Per serving: 359 calories, 37 g protein, 15 g fat (2 g saturated fat), 18 g carbohydrates, 1 g fibre, 56 mg cholesterol, 702 mg sodium

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