Grilled Halibut with Tomatoes and Hearts of Palm

BY SEAMUS MULLEN

Cooking fish doesn't need to be intimidating. In fact, few things could be simpler—or more rewarding. For meaty steaks of swordfish, albacore, and halibut, all you need is a kiss of high heat from a grill or cast-iron pan and a simple vinaigrette. Zesting citrus directly onto your food means no wasted precious aromatic oils and zero chance of the zest drying out before you use it.

Ingredients
¼ cup olive oil, plus more for grill and drizzling
1 lemon
4 (5–6-ounce) skinless, boneless halibut fillets
Kosher salt, freshly ground pepper
2 pounds mixed heirloom tomatoes, sliced
½ cup sliced drained hearts of palm
Torn basil leaves (for serving)

Step 1
Prepare a grill for medium heat; oil grates. Finely grate 1 tsp. lemon zest directly onto halibut and lightly drizzle with oil; season with salt and pepper. Grill halibut, turning once, until browned on both sides and just opaque in the center, about 5 minutes.

Step 2
Meanwhile, combine tomatoes, hearts of palm, and ¼ cup oil in a medium bowl; squeeze in 2 Tbsp. juice from lemon and toss to combine. Season with salt and pepper.

Step 3
Toss basil into tomato salad. Serve halibut with tomatoes and dressing spooned over.

URL to article:  https://www.epicurious.com/recipes/food/views/grilled-fish-halibut-with-tomatoes-and-hearts-of-palm

Links are being provided for information purposes only. Raymond James is not affiliated with and does not endorse, authorize or sponsor any of the listed websites or their respective sponsors. Raymond James is not responsible for the content of any website or the collection or use of information regarding any website’s users and/or members. Raymond James does not provide tax or legal services. Please discuss these matters with the appropriate professional.