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.

INGREDIENTS

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

cup chives

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.