Grilled Halibut Salad with Avocado, Tomato, Olives and Egg with Garlic-Herb Toasts

Grilled Halibut Salad with Garlic-Herb Toasts            My mother didn’t like fish so I grew up in a house where we didn’t have much of it. Except maybe for salmon steaks, which she broiled, and occasionally some fresh mackerel when my Dad and uncle would go on their once-a-year fishing trip during the summer. Otherwise, a “fish meal” was canned tuna, sardines or “tomato herring” or smoked salmon, pickled herring or whitefish. And occasionally, because my mother thought we should eat some fish because it was probably healthy, she made frozen white filets of something. Frankly, when what you think of as fish is white filets of something it’s no wonder you don’t like fish. I should say that in those years there wasn’t the abundance, variety or availability of fresh fish that we have today. It’s much easier nowadays. Go into a store and choose salmon, tuna, branzino, cod, tilapia. All sorts of goodies. One of my favorites is fresh halibut. So thick and meaty. It has a delicate taste that you can dress up a bit. It’s wonderful by any cooking method but when the weather is warm enough to go outside and grill, that’s the way for my tastes. This grilled halibut salad with avocado, tomato, eggs and olives is an all-spring, all-summer treat. The Garlic-Herb Toasts make it a more substantial dinner. It’s also delightfully colorful and pleasing to look at. Healthy too. Can you beat that?   Grilled Halibut Salad with Avocado, Tomato, Olives and Egg with Garlic-Herb Toasts   16-20 ounces halibut 5 tablespoons olive oil salt and freshly ground black pepper to taste 2 large hard-cooked eggs 1 large avocado, peeled, pit removed 2 tomatoes, chopped 1/2 coarsely cut imported black olives 2 tablespoons lemon juice 2 tablespoons grated Parmesan cheese 1/2 teaspoon Dijon mustard Garlic-Herb Toasts Preheat an outdoor grill or oven broiler. Brush the fish with some of the olive oil, sprinkle with salt and pepper and grill or broil for 4-5 minutes per side or until cooked through. Cut into bite sized chunks and set aside. Cut the eggs, avocado and tomatoes into chunks and place them in a bowl. Add the olives and fish and toss ingredients gently. In a small bowl mix the remaining olive oil, lemon juice, Parmesan cheese and mustard. Pour over the ingredients and toss gently. Season to taste with salt and pepper. Let rest for 10-15 minutes before serving over Garlic-Herb Toasts (2 per person). Makes 4 servings Garlic-Herb Toasts 2 tablespoons olive oil 8 1/2-inch slices Italian bread 1 large clove garlic, mashed 2 tablespoons chopped fresh parsley 1/2 teaspoon grated lemon peel 2 tablespoons grated Parmesan cheese Preheat the oven to 425 degrees (or use an outdoor grill). Brush a small amount of the olive oil on one side of each slice of bread. Mix the remaining olive oil, garlic, parsley and lemon peel in a small bowl. Place the bread slices, oiled side up on a cookie sheet. Bake for 3 minutes. Turn the slices over and spread with the olive oil-parsley mixture. Sprinkle with the Parmesan cheese. Bake for 3-4 minutes or until crispy. Let cool. Makes 8  

Grilled Halibut Salad with Garlic-Herb Toasts           

My mother didn’t like fish so I grew up in a house where we didn’t have much of it. Except maybe for salmon steaks, which she broiled, and occasionally some fresh mackerel when my Dad and uncle would go on their once-a-year fishing trip during the summer.

Otherwise, a “fish meal” was canned tuna, sardines or “tomato herring” or smoked salmon, pickled herring or whitefish. And occasionally, because my mother thought we should eat some fish because it was probably healthy, she made frozen white filets of something.

Frankly, when what you think of as fish is white filets of something it’s no wonder you don’t like fish.

I should say that in those years there wasn’t the abundance, variety or availability of fresh fish that we have today. It’s much easier nowadays. Go into a store and choose salmon, tuna, branzino, cod, tilapia. All sorts of goodies.

One of my favorites is fresh halibut. So thick and meaty. It has a delicate taste that you can dress up a bit. It’s wonderful by any cooking method but when the weather is warm enough to go outside and grill, that’s the way for my tastes.

This grilled halibut salad with avocado, tomato, eggs and olives is an all-spring, all-summer treat. The Garlic-Herb Toasts make it a more substantial dinner. It’s also delightfully colorful and pleasing to look at.

Healthy too. Can you beat that?

 

Grilled Halibut Salad with Avocado, Tomato, Olives and Egg with Garlic-Herb Toasts

 

16-20 ounces halibut

5 tablespoons olive oil

salt and freshly ground black pepper to taste

2 large hard-cooked eggs

1 large avocado, peeled, pit removed

2 tomatoes, chopped

1/2 coarsely cut imported black olives

2 tablespoons lemon juice

2 tablespoons grated Parmesan cheese

1/2 teaspoon Dijon mustard

Garlic-Herb Toasts

Preheat an outdoor grill or oven broiler. Brush the fish with some of the olive oil, sprinkle with salt and pepper and grill or broil for 4-5 minutes per side or until cooked through. Cut into bite sized chunks and set aside. Cut the eggs, avocado and tomatoes into chunks and place them in a bowl. Add the olives and fish and toss ingredients gently. In a small bowl mix the remaining olive oil, lemon juice, Parmesan cheese and mustard. Pour over the ingredients and toss gently. Season to taste with salt and pepper. Let rest for 10-15 minutes before serving over Garlic-Herb Toasts (2 per person). Makes 4 servings

Garlic-Herb Toasts

2 tablespoons olive oil

8 1/2-inch slices Italian bread

1 large clove garlic, mashed

2 tablespoons chopped fresh parsley

1/2 teaspoon grated lemon peel

2 tablespoons grated Parmesan cheese

Preheat the oven to 425 degrees (or use an outdoor grill). Brush a small amount of the olive oil on one side of each slice of bread. Mix the remaining olive oil, garlic, parsley and lemon peel in a small bowl. Place the bread slices, oiled side up on a cookie sheet. Bake for 3 minutes. Turn the slices over and spread with the olive oil-parsley mixture. Sprinkle with the Parmesan cheese. Bake for 3-4 minutes or until crispy. Let cool. Makes 8