Grilled halibut with charred tomatoes, lemons, and olives
4
Points® value
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Easy
Firm, mild halibut fillets take on robust notes when grilled. Be sure to brush the fillets with oil and coat the grill rack with nonstick spray so they release easily. If you worry about the fish sticking, you can use skin-on fillets and grill the fish skin side down the entire time. If you can find cherry tomatoes on the vine, they are lovely and hold together well on the grill, saving you the small effort of skewering them.
Ingredients
Cooking spray
4 spray(s)
Extra virgin olive oil
2 tbsp(s), divided
Uncooked halibut fillet
24 oz, 4 (6-oz) fillets
Fresh thyme
2 tsp(s), divided
Kosher salt
½ tsp(s)
Black pepper
¼ tsp(s)
Cherry tomatoes
12 oz, on the vine, or 2 cups cherry tomatoes
Castelvetrano whole olives
16 olive(s), pitted
Lemon
2 medium, halved
Fresh parsley
¼ cup(s), flat leaf variety, chopped