Grilled Halibut Niçoise with Market Vegetables
Grilled Halibut Niçoise with Market Vegetables is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Cook eggs in a large saucepan of boiling water 7 minutes.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionCook 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 Tbsp. 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 1/4 cup 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 scallions and garlic scapes, 4 minutes for Romano beans, 8–10 minutes for eggplants, 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 center).
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.