Grilled Halibut with Seasonal Greens & Salsa Verde


2-3 each of Wild Pacific Halibut portions, thawed
1 dz fresh asparagus spears
1 lb baby red potatoes (5 ea.)
1 ea of small red bell pepper
1 Tbsp 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 ea lemon (juice),
1 ea bunch of parsley or any other herbs available (no stems)
2 Tbsp green onion slices or shallots
½ Tbsp Dijon mustard
1 Tbsp 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.
  9. 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.