Grilled fish is a summertime staple, especially when served with a fresh, herbal green salsa. If you have a grill pan you can enjoy it year-round. Having a clean, preheated grill or grill pan is essential for preventing your fish from sticking. Be sure to oil the grates as well as the fish, and don’t be tempted to flip the fish before it’s ready.
- 1 cup (lightly packed) cilantro leaves and tender stems
- 1 scallion, white and green parts, cut into 2-inch pieces
- 2 tablespoons freshly squeezed lime juice
- ¼ cup extra virgin olive oil, plus more for grilling
- 1 jalapeño pepper, seeded and sliced
- Salt and freshly ground pepper
- 8 ounces zucchini or yellow squash, sliced ¼ inch thick
- 1 red bell pepper, cored and quartered lengthwise
- 1 portion halibut (10 to 14 ounces), cut into 2 pieces
- Warm tortillas for serving
MAKE THE SALSA VERDE
To make the salsa verde, in a mini food processor or blender, combine the cilantro, scallion, lime juice, oil, and as much of the jalapeño as desired. Pulse to a coarse puree, scraping down the sides of the bowl. Season with salt and pepper and transfer to a bowl.
PREHEAT THE GRILL
Prepare a grill for direct cooking over high heat (about 450°F). Brush the grill grates clean, then brush with oil.
GRILL THE VEGETABLES
Brush the zucchini and bell pepper lightly with oil. Grill until lightly charred and tender, turning occasionally, about 6 minutes for the zucchini and 10 minutes for the peppers.
GRILL THE FINISH
While the vegetables are cooking, pat the halibut dry with paper towels. Brush with oil and season with salt and pepper. Grill the fish, turning once, until lightly charred and just cooked through, about 10 minutes depending on the thickness of the fillet.
FINISH AND SERVE
Cut the vegetables into bite size pieces. Divide the fish and vegetables between plates. Serve with the salsa verde and warm tortillas for wrapping.
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Pair it Up
Look for a light bright white with grassy undertones to match the freshness of the salsa verde. Sauvignon blanc, albariño, or vinho verde are all excellent options.
Level it Up
For a hint of richness, add 2 tablespoons sour cream, mayo, or crema to the salsa verde.
Change it Up
For easy next-day enchiladas, combine any leftover halibut and chopped veggies with shredded jack cheese and roll up in corn tortillas then transfer to a baking dish. Warm equal parts salsa verde and chicken broth then pour over the top and bake until heated through. Sour cream is a nice touch if you have it.
Know Your Cook
Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.