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Recipe reprinted with permission Olive Oil: From Tree to Table by Peggy Knickerbocker (Chronicle Books, 2007). Recipe by Chef Owner Steve Johnson, Rendezvous in Central Square, Cambridge, MA

Grilled Halibut with Chunky Fennel Vinaigrette

yields 4 servings - level Easy
prep time 30 minutes

Ingredients

  • 1 cup chopped fennel
  • 2 shallots, thinly sliced
  • 2 cloves garlic, minced
  • 2 oil-packed anchovy fillets, chopped
  • 1 tsp. salt-cured capers, rinsed, drained, and minced
  • 1 tsp. whole-grain mustard
  • ½ tsp. chopped fresh thyme, or a little less if dried
  • ¼ tsp. red pepper flakes
  • ¼ cup fresh lemon juice
  • ½ cup California Olive Ranch extra virgin olive oil
  • Salt and freshly cracked black pepper to taste
  • 4 halibut fillets or steaks, each about 1 inch thick and about 1 ½ pounds total weight

Instructions

  1. Prepare a fire in a charcoal grill.
  2. Put the chopped fennel, shallots, garlic, anchovies, and capers in a bowl; toss well. Add the mustard, thyme, pepper flakes, lemon juice, and California Olive Ranch extra virgin olive oil and stir to mix. Season with salt and pepper.
  3. Place the fish on an oiled grill rack 6 to 8 inches above the fire. Cook for 4 to 5 minutes on each side, turning once. To test for doneness, pierce a piece of fish with a knife; it should be opaque in the center.
  4. Transfer the fish to a warmed platter or individual plates and spoon some of the fennel vinaigrette over the top. Serve the remaining vinaigrette in a bowl alongside.