Recipe: Grilled Halibut Salad
Catch up with friends over a lovely lunch or dinner with this simple Grilled Halibut Salad, which combines the summertime goodness of grilled fish with a tangy dressing for a deliciously light meal.
Pair with crusty bread and a glass of Sutter Home Pinot Grigio. Halibut, a firm, mild-flavored fish works well, but cod or Boston scrod can be substituted.
Drizzle of olive oil (not extra virgin)
1 lb. fresh halibut steak, about 34-inch thick
12 cup mayonnaise
34 cup finely chopped celery
3 green onions, chopped
3 sprigs fresh dill, chopped
Salt and freshly ground black pepper
Juice of 1 lemon
¼ cup rice vinegar
Romaine or butter lettuce leaves
To make the salad:
Lightly drizzle olive oil over halibut. Grill the halibut until it has good grill marks, 3 to 5 minutes per side. Set aside to cool, then break into large chunks.
In a medium bowl, mix together mayonnaise, celery, green onions, and dill. Season with salt and pepper, lemon juice, and chives. Gently fold in flaked fish and adjust seasonings with salt and pepper. Chill until ready to serve.
To serve the salad:
Spoon the halibut salad on top of romaine or butter lettuce leaves.