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.

Recipe notes

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