Grilled Halibut & Chard with Gremolata Topping
Halibut is a good source of heart-healthy omega-3s, as is salmon, which also works well in this recipe. The homemade pickled onions are easy, and great on sandwiches and burgers; they’ll last a few weeks in the fridge. As for gremolata, it’s an Italian condiment served with veal or fish; it gives a burst of flavour, bringing the mild taste of halibut to life.
Best Health magazine, Summer 2013; Photo by Maya Visynei
- Pickeld Red Onions
- 2 cups water
- 1/4 cup red wine vinegar
- 1/4 cup sugar
- 1 tsp salt
- 3 black peppercorns
- 1 sprig thyme
- 1 large red onion thinly sliced
- 1/2 cup parsley minced
- 1 tbsp lemon zest
- 1 clove garlic minced
- 1 tbsp extra virgin olive oil
- pinch red chili flakes
- Swiss Chard and Halibut
- 1 bunch Swiss chard washed, dried and stems removed
- 2 tbsp extra virgin olive oil divided
- Salt and pepper to taste
- 4 halibut fillets (about 175 g each)
- In a medium pot, bring water, vinegar, sugar, salt, peppercorns and thyme to a boil. Remove from heat. Stir in onion. Let cool. Drain just before serving.
- Combine parsley, lemon zest, garlic, olive oil and red chili flakes, and stir. Set aside.
- Preheat barbecue to high. Rub chard with 1 Tbsp (15 mL) olive oil and season to taste with salt. Grill until leaves are wilted and edges are crispy, approximately three minutes. Set aside. Rub halibut with remaining olive oil and season with salt and pepper. Grill for about five minutes on each side or just until flesh is flaky. Place fish atop Swiss chard; top with gremolata and pickled onions.
Per serving: 359 calories, 37 g protein, 15 g fat (2 g saturated fat), 18 g carbohydrates, 1 g fibre, 56 mg cholesterol, 702 mg sodium