banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Grilled Halibut with Turmeric, Garlic, and Olives

Serves 4

    Share

    Grilled Halibut with Turmeric, Garlic, and Olives

    In this easy yet impressive dish, fresh turmeric gives the fish a lovely golden hue. Make this recipe a complete meal by serving it alongside your favourite grilled vegetables.

    Advertisement

    Grilled Halibut with Turmeric, Garlic, and Olives

    Ingredients

    • 2 large garlic cloves, minced
    • 2 Tbsp (30 mL) grapeseed oil
    • 1/4 tsp (1 mL) salt
    • 1 1/2 tsp (7 mL) grated fresh turmeric
    • 4 - 6 oz (170 g) skin-on halibut steaks
    • 2 Tbsp (30 mL) roughly chopped green olives
    • 1 lemon, zested and juiced

    Directions

    01

    In large bowl, stir together garlic, oil, salt, and turmeric. Add halibut and toss until well coated. Set aside at room temperature for 15 minutes.

    While halibut is marinating, preheat grill or a grill pan over medium heat.

    Remove fish from marinade and place on hot grill. Grill fish, flipping once halfway through cooking, until golden brown and just cooked through, about 10 to 15 minutes total, depending on the thickness of your halibut. Transfer to platter and set aside.

    In small bowl, with fork, mash olives with lemon juice and a good pinch of lemon zest. Spoon over warm fish and serve.

    Serves 4.

    Tip: This recipe works equally well using any firm-fleshed fish such as salmon, or you could even try it with chicken thighs.

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Freeze-Ahead Breakfast Wraps with Sweet Potato, Red Pepper, and Spinach
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.