Grilled Halibut with Preserved Lemon and Fennel Relish
★★★☆☆
Ingredients
- Relish
- 1/3 cup fresh lemon juice (from about 2 lemons) (78.9 ml)
- 3 Tbsp extra-virgin olive oil (44.4 ml)
- 2 Tbsp champagne vinegar (29.6 ml)
- 2 tsp honey (9.9 ml)
- 1 Tbsp finely chopped fresh dill, plus more for garnish (14.8 ml)
- 3 tsp finely chopped jalapeño (14.8 ml)
- 1 preserved lemon (store-bought), rind only, finely chopped
- 1/3 cup finely chopped fennel (78.9 ml)
- Salt and freshly cracked black pepper
- Halibut and Tomatoes
- 1 cedar plank, soaked in water for at least 1 hour
- 4 halibut fillets, skin removed
- Extra-virgin olive oil
- Salt and freshly cracked black pepper
- 2 pints Sun Gold cherry tomatoes
- 2 tsp champagne vinegar (9.9 ml)
- 1/2 lemon
Instructions
- Make the relish: In a bowl, whisk together lemon juice, olive oil, champagne vinegar, and honey. Stir in dill, jalapeño, and preserved lemon rind. Add fennel and toss to coat. Season with salt and pepper.\n2. Prepare grill and fish: Preheat grill to medium-high heat (about 400°F). Lightly drizzle halibut with olive oil and season with salt and pepper. Place cedar plank on the hot grill. \n3. Cook fish and tomatoes: Arrange halibut fillets on the cedar plank. Close the grill lid and cook for 8 minutes. Meanwhile, place cherry tomatoes in a cast-iron skillet. Drizzle with olive oil and season with salt and pepper. Place the skillet on the grill next to the cedar plank. Close the lid and continue grilling until the fish is opaque, and the tomatoes have begun to burst, 6-7 minutes. Drizzle tomatoes with vinegar and cook for 1 minute more.\n4. Serve: Transfer the fish to a platter. Scatter with tomatoes. Spoon relish around the fish. Garnish with fresh dill and a squeeze of lemon. Serve with extra relish on the side.
Wine Pairing: Light White (Sauvignon Blanc) — A light, crisp white wine such as Sauvignon Blanc.