It’s still grill season! This recipe might look a bit long, bit it’s honestly super easy. Just throw together a salad and put peaches and fish on your grill and you’ve got a healthy dinner which will definitely impress! (Don’t forget to use Seafood Watch to choose the best halibut.) (P.S. You can watch me grill this on TV for a segment I did for Seattle Refined to educate people about the Seafood Watch App and how easy and impactful it is to choose sustainable seafood.)
Yields: 4 servings
Orange Fennel Salad:
1 large orange, supremed*
3 small fennel bulbs (buy fennel bulbs with stalks and fronds still attached)
¼ cup picked fennel fronds (from the fennel bulbs)
1 small shallot, diced small (2 tablespoons)
2 tablespoons freshly squeezed orange juice (from the supremed orange)
1 tablespoon freshly squeezed lemon juice, plus more to taste
1 tablespoon white wine vinegar
¼ teaspoon kosher salt, plus more to taste
¼ teaspoon freshly ground black pepper, plus more to taste
3 tablespoons extra-virgin olive oil
*Cut the ends off the orange. Next, cut the peel and pith off the orange. Then, segment the orange by cutting between the membranes. Discard any seeds, but reserve the juice for the vinaigrette. Set aside segmented orange pieces for the salad.
Cut off the bottom and the stalks of the fennel. Sit the fennel upright and cut in half lengthwise. Remove the core as needed. Lay each half flat on a cutting board and very thinly slice the fennel width-wise. You should have about 3 cups of thinly sliced fennel.
In a medium container with a tight fitting lid, combine the vinaigrette ingredients, close the lid tightly, and shake well to combine. Or, whisk to combine the ingredients in a medium-sized bowl.
Combine all ingredients (orange segments, fennel, fronds) plus the vinaigrette into a medium bowl and toss to mix.
4 yellow peaches, cut in half and pits removed
2 tablespoons extra-virgin olive oil, plus more for coating the grill
Preheat a grill to medium-high. Once hot, clean the grill, then, using tongs, lightly dip a cloth in olive oil oil and wipe to coat the grill rack.
Coat the peaches (all sides) with olive oil. Place peaches on the grill flesh side down. Cook for 2 minutes. Flip and cook peaches skin side down for an additional 4 minutes. Remove from the grill and once cool enough to handle, cut each peach half into thirds. Set aside until ready to eat.
1 tablespoon extra-virgin olive oil
1½ pounds halibut, 1½ inches thick, skin on, cut into 4 equal pieces
¾ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 tablespoon lemon zest (zest of 3 lemons), grated on a Microplane, chopped finely (reserve the lemon for the salad)
¼ cup packed fresh Italian parsley leaves, chopped finely
¼ cup packed fresh mint leaves, chopped finely
¼ cup packed fresh cilantro leaves, chopped finely
Pat the halibut dry (all sides). Next, coat the halibut with the olive oil, then season the flesh side with salt and pepper. Finally, season the flesh side with the lemon zest and chopped herbs.
With the grill on medium-high, place the halibut on the grill skin side down. Cook for 3 minutes. Flip halibut and continue cooking until fish just begins to flake at the thickest point, approximately 1 minute. Remove fish from the grill.
To serve, evenly divide the salad onto plates, add some grilled peaches and top with the halibut fillets.