Grilled Halibut Salad Nicoise Recipe | Mediterranean Diet

Grilled Halibut Salad Nicoise

Ingredients

Vinaigrette

• 1 tablespoon of Dijon Mustard
• 1 medium garlic clove
• ¼ cup of red wine vinegar/white wine vinegar
• ¼ teaspoon of salt (use Epsom salt)
• 6 tablespoons of freshly squeezed orange juice
• 5 tablespoons of extra- virgin oil

Salad

• Juice from 1 large lemon.
• ¼ cup fresh parsley, finely chopped.
• ¼ cup of black pitted Nicoise, sliced.
• 5-6 medium sized red potatoes, scrubbed and halved.
• 3 hard boiled eggs (peel and cut into wedges).
• 2 tablespoons of extra virgin oil.
• 1.4 pounds of trimmed green beans.
• 1 ½ cups of grape tomatoes.
• 1 large Boston lettuce head.
• 1/2 teaspoon of Epsom salt divided into two.
• 1 pound Pacific halibut.
• ¼ teaspoon of pepper, coarsely grounded.

Instructions

The vinaigrette: 

Peel and crush the garlic in a small bowl then add ¼ teaspoon of salt to the garlic and mash with a fork to form a coarse paste.
Whisk this in 5 tablespoons of oil then add 6 tablespoons of orange juice, the vinegar, and the mustard and whisk until it is well mixed. Taste for flavor and if too flavored, add 4 tablespoons of orange juice to mellow the taste. 
Season with salt then set aside at room temperature.

The salad: 

In a large saucepan fitted with a steamer basket, boil one inch
of water then add the potatoes and cook for 10-15 or until tender. Remove to a cutting board and let cool. When cool enough, slice the potatoes then place in a shallow bowl, drizzle 1/3 cup of vinaigrette and set aside.

To the steamer basket add the beans, and cook for 4-6 minutes or until bright green and tender then rinse this in a colander with cold water until it is adequately cooled. Once cooled, drain well and toss with 2 tablespoons of vinaigrette then place in a medium-sized bowl.

In a sturdy sealable plastic bag, combine the lemon juice, 2 tablespoons of oil and ¼ teaspoon of salt then shake well until the salt is completely dissolved. Add fish and let it marinate for about 20 minutes. Pre-heat the grill to medium high heat for ten minutes then reduce the heat to medium after 10 minutes.

Drain the fish completely then season the fish with the remaining ¼ teaspoon of pepper and salt. Oil the grill rack and grill the fish for 4-5 minutes per side or until brown and cooked through (cook for 4-5 minutes per side for halibut fish and 3-4 minutes per side for bass fish).

On a large serving platter arrange the lettuce and the fish then top with the potatoes, tomatoes, and green beans. Drizzle some vinaigrette on top and garnish with parsley, olive, and eggs, then season with pepper. Serve and Enjoy.

Nutritional Facts:

(Per Serving) 

Calories	430	Sodium	135 mg
Fat	23 g	Potassium	0 mg
Saturated Fat	4 g	Carbohydrates	35 g
		Dietary Fibers	6 g
		Sugar	8 g
		Protein	23 g
Cholesterol	130 mg
Vitamine A	47%	Calcium	86 mg
Vitamine C	75%	Iron	17%

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Related Tags: Grilled Halibut Salad Nicoise Recipe, Salad Nicoise, Salad Recipes, Mediterranean Salad, Mediterranean Recipes, Mediterranean Diet.