Grilled lemon halibut



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.

Step 4

Shake the lemon dressing and pour over the cucumber-fennel salad. Top with the halibut.