Grilled Halibut Salade Niçoise

Grilled Halibut Salade Niçoise

Like the traditional French version it’s named for, our Halibut Niçoise piles fingerling potatoes, green beans, tomatoes, lettuce, and olives around a fillet of grilled halibut. Traditional preparations include half of a hard-boiled egg on the side.

IngredientsServes 4

  • Three Citrus Vinaigrette
  • 2 teaspoons fresh orange juice
  • 2 teaspoons honey
  • 2 teaspoons Dijon mustard
  • 2 teaspoons minced shallot
  • 1 teaspoon fresh lime juice
  • 1 teaspoon fresh lemon juice
  • ⅓ cup plus 1 tablespoon extra-virgin olive oil
  • 2 teaspoon drained capers, finely chopped
  • 1 teaspoon finely chopped fresh flat-leaf parsley 
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon freshly ground black pepper
  • ½ pound fingerling potatoes, peeled
  • ¼ pound green beans, trimmed
  • ¼ pound yellow wax beans or green beans, trimmed
  • Olive oil for grilling 
  • 1 red bell pepper, trimmed, seeded, and quartered
  • 1 small zucchini, trimmed and cut lengthwise into ¼-inch thick slices
  • Kosher salt
  • Freshly ground black pepper
  • Four 4-ounce halibut fillets, skinless
  • 4 large green lettuce leaves
  • 8 cherry tomatoes, halved
  • ½ cup Niçoise olives or other Mediterranean-style black olives

Preparation

  1. Make the three-citrus vinaigrette by whisking together the orange juice, honey, mustard, shallot, lime juice, and lemon juice in a small bowl. Whisking constantly, very slowly add the olive oil until the vinaigrette is thickened. Whisk in the capers, parsley, salt, and pepper. Set aside at room temperature. Makes about ½ cup.
  2. Bring the potatoes and enough cold water to cover to a boil in a medium saucepan. Put the potatoes in a medium saucepan, add just enough cold water to cover, and bring to a boil. Reduce the heat and simmer for about 20 minutes, or until the potatoes are fork-tender. Drain in a colander. When the potatoes are cool enough to handle, cut in half lengthwise. Cook the green and wax beans in a large pot of boiling salted water for 4 to 5 minutes, or until crisp-tender. Drain in a colander, rinse under cold running water to stop the cooking, and drain again. Dry on paper towels.
  3. Oil the grill rack and preheat an outdoor grill to medium. Brush the potatoes, bell pepper, and zucchini with olive oil, season with salt and pepper, and grill, turning frequently, for about 10 minutes for the potatoes, 15 to 20 minutes for the bell peppers, and 10 to 15 minutes for the zucchini, until nicely browned and just cooked through. Cut the bell pepper into thin strips. Brush the halibut fillets with olive oil and season with salt and pepper. Grill the fillets, turning, for 8 to 10 minutes, until just opaque in the center. 
  4. Arrange the lettuce on plates, top with grilled vegetables, halibut, cherry tomatoes, and olives. Drizzle each serving with the vinaigrette and serve.