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–+ servings

Grilled Halibut with Snap Pea & Herb Salsa Verde

A bright and herbaceous spring dinner featuring wild California halibut grilled over fire and topped with a punchy salsa verde made from snap peas, mint, and parsley. Simple, clean, and bursting with the essence of the season.
Print Recipe
Prep Time 25 minutes
Cook Time 10 minutes
Course Dinner, Lunch
Cuisine Californian
Servings 34 People

Ingredients
  

  • 4 6 oz fillets wild California halibut — skin on, center-cut preferred
  • 2 tablespoons extra virgin olive oil — plus more for grilling
  • 1 teaspoon kosher salt — for seasoning fish
  • ½ teaspoon freshly ground black pepper — for seasoning fish
  • 1 cup snap peas — trimmed and roughly chopped for salsa verde
  • ½ cup flat-leaf parsley — chopped packed
  • ¼ cup fresh mint — chopped packed
  • 1 small shallot — minced
  • 1 tablespoon capers — drained
  • 1 clove garlic — minced
  • 2 teaspoons Dijon mustard — smooth
  • 1 teaspoon lemon zest — from an organic lemon
  • 2 tablespoons lemon juice — freshly squeezed
  • ⅓ cup extra virgin olive oil — for salsa verde
  • Flaky sea salt — to finish optional

Instructions
 

  • Make the Snap Pea Salsa Verde:
  • In a food processor (or using a mortar and pestle for a rustic feel), combine the snap peas, parsley, mint, shallot, capers, and garlic. Pulse until coarsely chopped but not puréed. Add in the Dijon mustard, lemon zest, lemon juice, and a pinch of kosher salt. With the motor running, drizzle in the olive oil until a loose, spoonable sauce forms. Taste and adjust for seasoning. Set aside at room temperature.
  • Prep the Halibut:
  • Pat the halibut fillets dry with paper towels. Brush with olive oil and season both sides with kosher salt and black pepper. Let sit for 10–15 minutes while the grill heats up.
  • Grill the Halibut:
  • Heat your grill (or a grill pan) over medium-high heat. Oil the grates lightly to prevent sticking. Place halibut skin-side down and grill for about 4–5 minutes per side, or until the flesh is opaque and flakes easily with a fork. Avoid overcooking—halibut dries out quickly.
  • Serve:
  • Transfer halibut fillets to a serving platter or individual plates. Spoon the snap pea salsa verde generously over the top. Finish with a pinch of flaky sea salt if desired. Serve warm, alongside a crisp salad or grilled spring vegetables.

Nutrition

Serving: 230g
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