Grilled Halibut with Warm Potato Salad
Prep Time:
30 minutes
Cook Time:
30 minutes
Servings:
4
Serves 4.
Exercise a light touch in timing and technique, and your grilled fish will turn out perfectly. Brush the fish with oil and then place on a grill or grill pan. Do not move the fish until it's time to turn it over. Cook fish for a total of 8 to 10 minutes per inch of thickness, or until it flakes when a knife is inserted into the flesh.
Ingredients:
- 3 tsp. Dijon mustard
- 3 Tbs. Provençal Drizzle, plus more, to taste
- Juice of 1/2 lemon
- 3 Tbs. chicken stock
- Salt and freshly ground pepper, to taste
- 1 lb. red or Yukon Gold potatoes, cut into
slices 1/4 inch thick - 2 Tbs. unsalted butter
- 4 halibut fillets, each 6 oz.
- 1/4 cup Provençal Grilling Paste
- Extra-virgin olive oil for drizzling
Directions:
First, make a pouch for the potatoes: Fold a 3-foot length of heavy-duty aluminum foil in half. Fold over the edge of each long side three times, making each fold 1/2 inch wide. Repeat the process to seal the folded short end.
In a large bowl, whisk together the mustard, the 3 Tbs. grilling drizzle, the lemon juice, stock, salt and pepper. Add the potatoes and stir to combine. Spread the butter evenly inside the pouch and place the potatoes inside. Seal the pouch by folding over the edge three times, as instructed above.
Preheat an electric grill to medium-high heat according to the manufacturer's instructions. Place the potato pouch on the grill and cook, carefully turning the pouch over every 5 minutes, until the potatoes are tender and cooked through, about 20 minutes. Transfer the sealed pouch to a warmed platter.
Brush the halibut with the grilling paste and season with salt and pepper. Drizzle with a little olive oil. Arrange the halibut on the grill and cook, turning once, until dark grill marks appear underneath and the fish is opaque throughout, about 3 minutes per side.
Remove the potato salad from the pouch and arrange on the platter. Place the halibut on top. Sprinkle additional grilling drizzle over the fish and serve immediately.
In a large bowl, whisk together the mustard, the 3 Tbs. grilling drizzle, the lemon juice, stock, salt and pepper. Add the potatoes and stir to combine. Spread the butter evenly inside the pouch and place the potatoes inside. Seal the pouch by folding over the edge three times, as instructed above.
Preheat an electric grill to medium-high heat according to the manufacturer's instructions. Place the potato pouch on the grill and cook, carefully turning the pouch over every 5 minutes, until the potatoes are tender and cooked through, about 20 minutes. Transfer the sealed pouch to a warmed platter.
Brush the halibut with the grilling paste and season with salt and pepper. Drizzle with a little olive oil. Arrange the halibut on the grill and cook, turning once, until dark grill marks appear underneath and the fish is opaque throughout, about 3 minutes per side.
Remove the potato salad from the pouch and arrange on the platter. Place the halibut on top. Sprinkle additional grilling drizzle over the fish and serve immediately.
Serves 4.
Williams-Sonoma Kitchen.
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