Halibut Provençale

You can pit kalamata olives quickly by pressing the olives with the side of a chef's knife.

Yield: 4 servings
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 145
  • Calories from fat: 23%
  • Fat: 3.7g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 24.2g
  • Carbohydrate: 3g
  • Fiber: 0.9g
  • Cholesterol: 36mg
  • Iron: 0.0mg
  • Sodium: 251mg
  • Calcium: 0.0mg

Ingredients

  • 1 cup chopped plum tomato (about 4 plum tomatoes)
  • 2 tablespoons pitted, coarsely chopped kalamata olives or sliced ripe olives
  • 2 tablespoons chopped fresh basil or parsley
  • 1 garlic clove, minced
  • 1/4 teaspoon seasoned salt
  • 1/4 teaspoon pepper
  • 4 (4-ounce) halibut steaks
  • Olive oil-flavored cooking spray

Preparation

  1. 1. Prepare grill.
  2. 2. Combine first 4 ingredients; set aside.
  3. 3. Sprinkle salt and pepper over both sides of fish; coat with cooking spray. Arrange fish in a grill basket coated with cooking spray.
  4. 4. Place on grill over medium-hot coals (350° to 400°); grill, covered, 5 to 6 minutes on each side or until fish flakes easily when tested with a fork. Top fish with tomato mixture.
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