Grilled lemon halibut

Date

07.18.18 More info+

Don’t overlook this white-fleshed fish.

In addition to containing heart-healthy omega-3s, a four-ounce filet of halibutcontains 26 grams of protein. Here, New York City-based recipe developer Laura Rege pairs it with a crisp, hydrating cucumber salad. “To prevent the fish from sticking to the grill, arrange it on a bed of lemon slices rather than directly on the grates,” says Rege. “As a bonus, the halibut will pick up a subtle citrus flavor.”

This recipe is part of our meal prep series. Click here for the full plan.

Photography by Jennifer Causey

Ingredients:

1 tablespoon

extra virgin olive oil, plus extra for brushing

4-ounce piece of wild halibut

Sea salt

Pepper

lemon, thinly sliced

lemon, julienned and juiced

small Persian cucumber, cut in ¼-inch pieces

small head of fennel, cut in ¼-inch pieces

1 tablespoons

fennel fronds, finely chopped

¼ cup

pitted Kalamata olives, chopped

3 tablespoons

red onion, finely chopped

¼ teaspoon

Aleppo pepper

Directions:

Step 1

Preheat grill or grill pan to medium-low and lightly brush the grates with olive oil. Season fish with salt and pepper. Arrange sliced lemons side-by-side in the center of the grill, and place fish on top. Cover grill and cook until the fish is opaque and just cooked through, about five minutes. Using a metal spatula, transfer the lemon and fish to a plate and allow to cool, then place in an airtight container.

Step 2

In a separate airtight container, combine the julienned lemon, cucumber, fennel, fennel fronds, and olives.

Step 3

In another airtight container, combine two teaspoons of the lemon juice with one tablespoon olive oil and the red onion. Season with salt and ¼ teaspoon aleppo pepper. Store everything in the fridge.