Grilled Halibut with Sun-Dried Tomato Tapenade
Grilled Haibut with Sun-Dried Tomato Tapenade
Grilled fish in the summer makes a perfect meal. It is quick to prepare and when you grill outside you won’t have to heat up or “smell” up your kitchen. Halibut is somewhat pricey so if you choose a different fish like flounder, tilapia or cod which are thinner you’ll want to cut back on the grilling time. Halibut is high in protein like all fish, but is firm with few bones and slightly sweet flavor. Halibut is rich in various nutrients such as selenium, magnesium, phosphorus, potassium, vitamin B12, niacin, vitamin B6 and omega-3 essential fatty acids.
I love a good tapenade which is a Provençal paste or dip, made from black olives, capers, and anchovies. It adds flavor to whatever you pair it with like pasta, crostini or fish! It’s super easy to make with your food processor. You just have to brave the texture of the anchovy, but it’s essential to the recipe.
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Megan
This was delicious! I didn’t have halibut but I had some mahi-mahi in my freezer, so I just used that. The tapenade was the bomb! But now I’m wondering what to do with the leftover anchovies in the container in my fridge. 🙂 Hmm… that’s a new one for me!
Karen
HI Megan: Anchovies can be stored in your frig for about a week but then you’ve got to get rid of them. Add them in a Caesar salad dressing or chop up and add to the Tuna Nicoise Salad from last Friday or on top of a pizza. Glad you’re trying the recipes. That makes me happy!