Don’t overlook this white-fleshed fish.
In addition to containing heart-healthy omega-3s, a four-ounce filet of halibutcontains 26 grams of protein. Here, New York City-based recipe developer Laura Rege pairs it with a crisp, hydrating cucumber salad. “To prevent the fish from sticking to the grill, arrange it on a bed of lemon slices rather than directly on the grates,” says Rege. “As a bonus, the halibut will pick up a subtle citrus flavor.”
This recipe is part of our meal prep series. Click here for the full plan.
Photography by Jennifer Causey
Ingredients:
Directions:
Step 1
Preheat grill or grill pan to medium-low and lightly brush the grates with olive oil. Season fish with salt and pepper. Arrange sliced lemons side-by-side in the center of the grill, and place fish on top. Cover grill and cook until the fish is opaque and just cooked through, about five minutes. Using a metal spatula, transfer the lemon and fish to a plate and allow to cool, then place in an airtight container.
Step 2
In a separate airtight container, combine the julienned lemon, cucumber, fennel, fennel fronds, and olives.
Step 3
In another airtight container, combine two teaspoons of the lemon juice with one tablespoon olive oil and the red onion. Season with salt and ¼ teaspoon aleppo pepper. Store everything in the fridge.
Step 4
Shake the lemon dressing and pour over the cucumber-fennel salad. Top with the halibut.