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Grilled Halibut Niçoise with Market Vegetables

Grilled Halibut Niçoise with Market Vegetables

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This grilled halibut niçoise with market vegetables is a vibrant, heart-healthy take on the classic French salad. By swapping traditional tuna for succulent grilled halibut and incorporating a colourful array of charred seasonal vegetables, this dish offers a sophisticated blend of textures and fresh flavours. The addition of a salty green olive tapenade provides a modern depth that perfectly complements the delicate fish and the sweetness of the Sun Gold tomatoes.

Ideal for a light summer lunch or an elegant evening meal, this nutrient-dense recipe is packed with omega-3 fatty acids and fibre. It is a versatile choice for those seeking a wholesome, Mediterranean-inspired dish that does not compromise on taste. Serve it on a large platter for a beautiful centrepiece that encourages everyone to help themselves to their favourite components.

Ingredients for Grilled Halibut Niçoise with Market Vegetables

4 stora ägg
675g skin-on halibut fillets
2 tablespoons plus 60ml olive oil
Koshersalt, nymalen peppar
900g mixed vegetables (such as spring onions, garlic scapes, Romano beans, halved small aubergines, halved baby or new potatoes)
4 cups torn lettuce leaves (such as cos, red leaf, or butter)
230g Sun Gold tomatoes, halved
1 bunch small breakfast radishes, trimmed, halved lengthwise
240ml Green Olive Tapenade

How to make Grilled Halibut Niçoise with Market Vegetables

Cook eggs in a large saucepan of boiling water 7 minutes. Drain and place in a large bowl of ice water; let cool.

Prepare a grill for medium-high heat. Rub halibut with 2 tablespoons oil; season with salt and pepper. Grill, skin side down, until skin is charred and fish is nearly cooked through, 5–8 minutes. Turn and grill just until cooked through, about 1 minute. Transfer halibut to a plate and remove skin.

Toss vegetables with remaining 60ml oil in a large bowl; season with salt and pepper. Grill, turning occasionally, until lightly charred and tender. Time will be different for each vegetable (about 2 minutes for spring onions and garlic scapes, 4 minutes for Romano beans, 8–10 minutes for aubergines, 10–15 for potatoes). Transfer to a plate as they are done.

Carefully peel and halve eggs (yolks will still be a bit loose in the centre). Arrange lettuce leaves on a platter and place halibut, grilled vegetables, tomatoes, radishes, and eggs in separate areas on top. Spoon some Green Olive Tapenade over; serve remaining tapenade alongside.

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