Grilled Halibut Niçoise With Market Vegetables Recipes

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GRILLED HALIBUT NIçOISE WITH MARKET VEGETABLES



Grilled Halibut Niçoise with Market Vegetables image

If it looks good at the market, it will be good in this salad.

Provided by Andrew Knowlton

Categories     Bon Appétit     Salad     Halibut     Fish     Summer     Spring     Tomato     Potato     Radish     Green Bean     Olive     Egg     Dinner     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 9

4 large eggs
1 1/2 pounds skin-on halibut fillets
2 tablespoons plus 1/4 cup olive oil
Kosher salt, freshly ground pepper
2 pounds mixed vegetables (such as scallions, garlic scapes, Romano beans, halved small eggplants, halved baby or new potatoes)
4 cups torn lettuce leaves (such as romaine, red leaf, or butter)
1 cup Sun Gold tomatoes, halved
1 bunch small breakfast radishes, trimmed, halved lengthwise
1 cup Green Olive Tapenade

Steps:

  • Cook eggs in a large saucepan of boiling water 7 minutes. Drain and place in a large bowl of ice water; let cool.
  • Prepare a grill for medium-high heat. Rub halibut with 2 Tbsp. oil; season with salt and pepper. Grill, skin side down, until skin is charred and fish is nearly cooked through, 5-8 minutes. Turn and grill just until cooked through, about 1 minute. Transfer halibut to a plate and remove skin.
  • Toss vegetables with remaining 1/4 cup oil in a large bowl; season with salt and pepper. Grill, turning occasionally, until lightly charred and tender. Time will be different for each vegetable (about 2 minutes for scallions and garlic scapes, 4 minutes for Romano beans, 8-10 minutes for eggplants, 10-15 for potatoes). Transfer to a plate as they are done.
  • Carefully peel and halve eggs (yolks will still be a bit loose in the center). Arrange lettuce leaves on a platter and place halibut, grilled vegetables, tomatoes, radishes, and eggs in separate areas on top. Spoon some Green Olive Tapenade over; serve remaining tapenade alongside.

GRILLED HALLOUMI AND VEGETABLES



Grilled Halloumi and Vegetables image

Halloumi is a firm, white, brined cheese traditionally made from a mixture of goat's and sheep's milk. (Though today, cow's milk is often used.) Like other low-fat cheeses, it is perfect for grilling. It sears and colors quickly when it hits the hot grill. The interior softens, but the cheese doesn't melt; it just warms up invitingly.

Provided by Martha Rose Shulman

Categories     lunch, vegetables, appetizer, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

3/4 pound halloumi
2 sweet red peppers
1 large zucchini
1 Japanese eggplant
1 bunch scallions, trimmed
Salt and pepper
About 1/4 cup olive oil
2 teaspoons fresh thyme or crumbled dried mint
1/2 to 1 teaspoon sumac (optional)

Steps:

  • Prepare a hot grill. Cut halloumi into 8 to 12 slabs, about 1/3- to 1/2-inch thick. Cut peppers into wide pieces, slicing from top to bottom along the natural indentations. Discard seeds. Cut pieces in half crosswise. Slice the zucchini and eggplant on the diagonal, into 1/4- to 1/3-inch-thick rounds.
  • Season all vegetables with salt and pepper. Brush vegetables and halloumi with olive oil.
  • Grill vegetables until tender and nicely charred, turning occasionally. If you'd like, use an outdoor grill pan to keep them from slipping through the grate. Scallions will be ready after 3 to 4 minutes. Peppers, zucchini and eggplant take about 10 minutes. Arrange on a platter.
  • Grill halloumi, turning occasionally, for 2 to 6 minutes, until grill marks appear. When you press on the cheese, it should give but it should not be runny.
  • Remove cheese to the platter with vegetables and drizzle with olive oil. Sprinkle cheese and vegetables with herbs and sumac, if you'd like, and serve.

Nutrition Facts : @context http, Calories 423, UnsaturatedFat 16 grams, Carbohydrate 21 grams, Fat 32 grams, Fiber 7 grams, Protein 16 grams, SaturatedFat 15 grams, Sodium 943 milligrams, Sugar 13 grams

GRILLED HALIBUT à LA NIçOISE WITH HARICOTS VERTS, OLIVES, CHERRY TOMATOES, AND ANCHOVY BUTTER



Grilled Halibut à la Niçoise with Haricots Verts, Olives, Cherry Tomatoes, and Anchovy Butter image

Categories     Salad     Sauce     Olive     Tomato     Roast     Cherry     Halibut     Kosher     Simmer     Boil     Butter     Anchovy

Number Of Ingredients 16

6 halibut fillets, 5 to 6 ounces each
2 lemons
2 tablespoons plus 1 teaspoon thyme leaves
1/4 cup sliced flat-leaf parsley
3/4 pound tiny fingerlings or other small potatoes
1/4 cup plus 3 tablespoons extra-virgin olive oil
1/3 pound haricots verts, stems removed, tails left on
3 extra-large eggs
6 ounces baby spinach, cleaned and dried
1/2 cup pitted Niçoise olives
1/2 cup thinly sliced shallots
6 tablespoons unsalted butter
1 teaspoon minced anchovy
1 cup small cherry tomatoes, cut in half
2 tablespoons sliced basil, green and opal if possible
Kosher salt and freshly ground black pepper

Steps:

  • Season the halibut with the zest of one lemon, 1 tablespoon thyme, and 2 tablespoons parsley. Cover, and refrigerate at least 4 hours.
  • Preheat the oven to 400°F.
  • Toss the potatoes with 2 tablespoons olive oil, 1 teaspoon thyme, and 1 teaspoon salt. Place the potatoes in a roasting pan, cover with foil, and cook 30 to 40 minutes, until they're tender when pierced. (Depending on their size, age, and variety, the cooking time will vary.)
  • Light the grill 30 to 40 minutes ahead of time. Take the halibut out of the refrigerator 15 minutes before cooking it, so it comes to room temperature.
  • Blanch the haricots verts in heavily salted water 2 to 3 minutes, until they're tender but still al dente. Remove to a baking sheet or platter to cool. Bring the water back to a boil, and carefully lower the eggs into the water. Turn the heat down to a very low simmer, and cook the eggs exactly 9 minutes. Remove the eggs to a bowl of ice water to cool completely. Peel the eggs, and cut them in half. Season with salt and pepper.
  • Place the spinach and olives in a large salad bowl.
  • Heat a large sauté pan over high heat for 1 minute. Pour in 1/4 cup olive oil, and add the sliced shallots and remaining tablespoon thyme to the pan. Cook 1 minute, until the shallots are just wilted. Add the haricots verts and the potatoes, and season with 1/2 teaspoon salt and freshly round pepper.
  • When the vegetables are hot, toss them into the bowl of spinach and olives. Season with another 1/2 teaspoon salt, pepper, and a generous squeeze of lemon juice. Toss well to dress the spinach and wilt it slightly. Taste for seasoning. Arrange the salad on a large platter. Tuck the eggs among the spinach leaves.
  • Meanwhile, when the coals are broken down, red, and glowing, brush the halibut with a little olive oil and season with salt and pepper. Place the fish on the grill, and cook 2 minutes. Give the fish a quarter-turn, and cook a minute or two more. Turn over, and cook until it's just barely cooked through; peek inside to check for doneness. When it's done, the halibut will begin to flake and separate a little, and the center will still be slightly translucent. Remember, the fish will continue to cook a little more once you take it off the grill. Arrange the fish on top of the salad.
  • Return the vegetable pan to the stove, and heat over medium-high. Add the butter, and cook a few minutes, until it starts to brown and smells nutty. Add the anchovy, cherry tomatoes, 3/4 teaspoon salt, and a few grindings of black pepper. Cook for 30 seconds, shaking the pan often, until the tomatoes release some of their juice. Squeeze some lemon juice into the butter, and taste for balance and seasoning. Stir in the basil and remaining 2 tablespoons parsley. Spoon the sauce over the fish and around the salad.
  • Note
  • Season the fish with lemon and herbs early in the day. You can roast the fingerlings, blanch the haricots verts, clean the spinach, cut the cherry tomatoes, clean the anchovies, and cook the eggs ahead of time.

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