Lunch / Dinner
Grilled Halibut Greek Salad
On a hot summer night, nothing hits the spot like a cold salad. If you’re looking for something tangy, go Greek with this bright, briny salad full of lemon, vinegar, and feta. Bulk it up with fresh vegetables and hearty chickpeas, too. Top it all off with a hot-off-the-grill piece of halibut for a meal that’s light, lively, and filling at the same time.
FOR THE VINAIGRETTE, PULSE:
FOR THE SALAD, ARRANGE:
Test Kitchen Tip
Halibut is not only low in fat, but it lends itself to almost any flavor profile. Any firm, mild white-flesh fish can be used instead though.
Preheat grill to medium-high. Brush grill grate with oil.
For the vinaigrette, pulse feta, vinegar, oil, oregano, garlic, zest, lemon juice, pepper, and salt in a mini food processor until combined.
For the salad, arrange lettuce on a platter. Toss zucchini, squash, tomatoes, cucumber, chickpeas, onion, and olives with vinaigrette and transfer to platter.
Grill halibut, covered, until cooked through and flesh flakes easily with a fork, about 5 minutes per side. Place halibut on top of salad and garnish with chopped oregano.
% Daily Value*
Total Fat 10g 15%
Cholesterol 43mg 14%
Sodium 512mg 21%
Carbs 19g 6%
*Percent Daily Values are based on a 2,000 calorie diet.