Halibut with Snap Peas, Grape Tomatoes and Lemon

Grilled halibut topped with a salad of vibrant snap peas, grape tomatoes, and herbs, tossed in a lemony vinaigrette, is everything you’d expect from a summer dish. It’s light, colorful and fresh, with a minimal amount of cooking required. The snap pea and tomato salad can be prepared ahead. It’s served at room temperature, making for a carefree summer dinner.

If you can’t find halibut, any firm fleshed white fish will do. I cook them on cedar planks to prevent the fish from sticking. A grill basket works nicely too. But if you start with a clean grill that’s well oiled and hot, sticking will be kept down to a minimum.

This recipe is from the cookbook, Family Table: Favorite Staff Meals from Our Restaurants to your Home by Michael Romano and Karen Stabiner.








Halibut with Snap Peas, Grape Tomatoes and Lemon
Recipe type: Entree
Author: Michael Romano and Karen Stabiner
Serves: 4
  • For the salad:
  • 2 cups sugar snap peas, trimmed
  • 3 lemons
  • 2 T. shallots, finely chopped
  • 1/4 cup extra-virgin olive oil
  • 3 T. chopped mixed herbs such as Italian parsley, tarragon, chives
  • 1 pint cherry tomatoes, halved or grape tomatoes, whole
  • freshly ground black pepper
  • for the fish:
  • 4-5 oz. Pacific halibut fillets
  • 2 T. olive oil
  • salt and pepper
  1. To make the salad:
  2. Blanch the snow peas in boiling water for 1-2 minutes.
  3. Remove, drain, and plunge into a bowl of ice water to stop the cooking.
  4. Dry on paper towels, then cut them on the bias.
  5. Zest one of the lemons using a microplane grater.
  6. Juice all 3 lemons.
  7. Whisk together the zest, juice, shallots, and olive oil in a medium bowl.
  8. Season with salt and pepper.
  9. Stir in the herbs, cherry tomatoes, and peas.
  10. Set aside.
  11. To make the fish:
  12. Season the halibut with salt and pepper. Rub it all over with olive oil.
  13. Place on a hot grill, grill pan, or cedar plank and cook until opaque throughout.
  14. If using a plank, cover, turn heat to medium low, and cook about 15 minutes.
  15. Otherwise cook on high heat, turning once, for about 3-5 minutes on each side.
  16. Place the fish on a serving platter, top with the salad, and serve.

3 Responses to “Halibut with Snap Peas, Grape Tomatoes and Lemon”

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  1. Debbie greene says:

    As soon as I get the halibut,I’m making this.
    Looks beautiful too.

  2. Sarah | Yahoo! Shine says:

    This looks marvelous. I’ve been wondering about getting a cedar plank for fish. Do you think it’s worth buying one rather than grilling fish directly on the grates?

    The Shine Supper Club theme this month is Dinner on the Grill, and this recipe would be a perfect addition. Hope you’ll join us!

    • Kathy says:

      I like using the planks because they prevent the fish from sticking and help to keep it moist. If you don’t use them, just make sure to brush some olive oil on the fish and the grates.

      Sure, I’d love to join the Shine supper club. Thanks!

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