Grilled Halibut with Seasonal Greens & Salsa Verde

Add a twist to a traditional grilled fish and vegetable meal with our Salsa Verde. This green sauce compliments our Pacific Halibut flavor and goes beyond ordinary. Be chef inspired and serve the sauce drizzled over the complete grilled entrée.

20 min
Prep Time
Total Time



  • 2-3 each of Wild Pacific Halibut portions, thawed
  • 1 dozen fresh asparagus spears
  • 1lb baby red potatoes (5 ea.)
  • 1 each of small red bell pepper
  • 1T olive oil
  • Pinch of sea salt and pepper
  • 4 oz of seasonal greens (washed in bite-sized pieces).

Salsa Verde

  • ¼ cup olive oil
  • 1 each lemon (juice),
  • 1 each bunch of parsley or any other herbs available (no stems)
  • 2T green onion slices or shallots
  • 1/2T Dijon mustard
  • 1T capers
  • Pinch of sea salt and pepper


To prepare vegetables:

  1. Fill a medium saucepan half full of water, add potatoes.
  2. Bring to a simmer and cook about 10 minutes, or until cooked through.
  3. Drain and set aside in a bowl to cool.
  4. Trim ends of the asparagus, cut into 3” lengths.
  5. Slice bell pepper into bite-sized pieces and add, with asparagus, to the bowl of potatoes.
  6. Season with olive oil, salt and pepper to taste.
  7. Toss to combine.
  8. Add to grill pan.

To prepare salsa:

  1. Place all ingredients into a blender and blend.

To prepare fish:

  1. Prepare the grill for fish and a grill basket or pan for vegetables.
  2. Pat dry halibut portions, sprinkle with sea salt and pepper and keep chilled.
  3. Grill Halibut for 10 minutes per inch of thickness, turning over halfway through cook time.
  4. Grill vegetables alongside fish until cooked through and beginning to color.

To serve

  1. Place 1 once of greens onto each plate, add a portion of the vegetables and place the fish on top.
  2. Drizzle with Salsa Verde.