‘Tis the season of salads, and Father’s Day is worth splurging on premium fish for a protein-packed meal to serve proudly to the Dad in your life. This recipe for Grilled Halibut & Sweet Pepper Salad is made with the ultimate white fish. Halibut is dense, substantial, grills gorgeously, and presents a crescendo of snowy, firm fillet when roasted or grilled. It’s one of the best fish for a hearty appetite. Now halibut can be pricey, but it’s worth the dollars when you find a beautiful portion to serve to a deserving dad.
Halibut and Sustainability
What About Mercury?
- Put fish in a large, glass bowl to rinse it. Remove rinsed fish and pat dry with paper towels. Transfer dry fillets to a clean cutting board used only for seafood and meats. Brush each halibut portion with grapeseed or other cooking oil and season with salt and pepper.
- Mix together miso tamari, rice vinegar, and honey to create a quick marinade. Divide the marinade into two portions and set one portion aside. Brush each side of halibut portions with marinade.
- Place each fillet portion on a hot grill or stovetop grill pan. Grill fish on one side for five minutes. With a fish spatula or non-stick fish turner, lift fish gently and partially from grill to test if it will release easily from the grill. If a portion of the fish sticks to the grill, allow it to cook for another minute and test for release again.
- When fish is ready to be turned, turn it and continue grilling until reaches an internal temperature of 145 degrees. If using a stovetop grill pan, turn fish and place in a 400-degree oven until internal temperature is 145 degrees. Place fish aside.
- Grill sweet pepper halves on both sides and remove from grill. When pepper halves are cool enough handle, slice into 1-inch strips.
- Put handful of lettuce mix on serving plates. Top each lettuce portion with grilled halibut, grilled pepper strips, and garnish salad with sweet corn. Pour reserved marinade sparingly over each salad.