Grilled Halibut With Tomatoes And Hearts Of Palm
- 1/4 cup olive oil, plus more for grill and drizzling
- 1 lemon
- 4 (5-6-ounce) skinless, boneless halibut fillets
- Kosher salt, freshly ground pepper
- 2 pounds mixed heirloom tomatoes, sliced
- 1/2 cup sliced drained hearts of palm
- Torn basil leaves (for serving)
- Prepare a grill for medium heat; oil grates. Finely grate 1 tsp. lemon zest directly onto halibut and lightly drizzle with oil; season with salt and pepper. Grill halibut, turning once, until browned on both sides and just opaque in the center, about 5 minutes.
- Meanwhile, combine tomatoes, hearts of palm, and 1/4 cup oil in a medium bowl; squeeze in 2 Tbsp. juice from lemon and toss to combine. Season with salt and pepper.
- Toss basil into tomato salad. Serve halibut with tomatoes and dressing spooned over.
olive oil, lemon, skinless, kosher salt, mixed heirloom tomatoes, palm, basil
Taken from www.epicurious.com/recipes/food/views/grilled-fish-halibut-with-tomatoes-and-hearts-of-palm (may not work)