Here's a one-dish meal you can make with very little work and almost no cleanup. I adapted it from a Martha Stewart recipe, substituting salmon for halibut, cutting back on the amount of olive oil used and upping the amount of mustard for taste. The recipe calls for the potatoes and onions to be boiled before being grilled. You could simply grill them on the barbecue and save using a pot, but boiling the onions brings out a sweetness you don't otherwise notice. Use plenty of herbs - why not? Add a few more grilled vegetables and voila - a good looking, tasty supper is ready to eat.
More fish and seafood recipes: Trout with Garlic Lemon Butter Herb Sauce, Fish in White Wine and Lemon Sauce with Capers, Baked Fish and Chips, Honey Garlic Salmon, Rye and Maple Syrup Marinated Fish, Roast Salmon with Tarragon and Mustard, Slow-Cooked Fish with Chickpeas and Greens, Gefilte Fish in a Loaf Pan, Grilled Lemon and Herb Scallops, Creamy Garlic Scallops, One-Pan Roasted Fish with Cherry Tomatoes. Back to Main Dishes.
Grilled Fish with Potatoes, Olives and Onions
Ingredients
1/2 lb. baby potatoes
1 lb. small onions (if you use larger onions, cut in sections and boil for less time)
3 teaspoons Dijon mustard
1 bunch fresh oregano or basil or herb of your choice
Salt and pepper
1/4 cup white wine or white balsamic vinegar
1/4 cup olive oil, plus more for brushing
1 cup olives of your choice
1 1/2 lb. salmon, halibut, steelhead trout or other fish steak or fillet
Salad greens
Method
Put the potatoes in a pot with a few inches of water to cover them. Season the water with salt. Bring to a boil and cook on high for 6-8 minutes, and add the whole onions. Cook until the potatoes are easily pierced with a knife and the onions are crisp-tender - no more than 4-5 minutes. Drain. They will continue to cook. When the onions are cool enough. remove any peel.
Heat a barbecue or grill to medium-high. While it's warming, whisk together the vinegar, mustard and 1/4 cup olive oil. Chop the oregano or other herb to yield about 3 tablespoons. Stir the herb into the vinaigrette with the olives, add salt and pepper. Set the vinaigrette aside until the end.
In a separate bowl, toss the potatoes and onions with about 1 tablespoon of olive oil. Season with salt and pepper. Likewise, brush the fish with olive oil and season with herbs, salt and pepper.
Grill the potatoes and onion. Turn a few times until potatoes are golden and onion has crisp marks on it. Cook for about 6 minutes. Brush olive oil on the grill and cook the fish alongside the potatoes and onions, Total cooking time to finish the dinner should be no more than 8-10 minutes.
Cover a platter with salad greens. Transfer the fish, potatoes and onions to the platter. Add more grilled vegetables and herbs if desired. Drizzle everything with the vinaigrette according to your taste. Let sit for a few minutes to let the vinaigrette sink in. Serve warm.
More fish and seafood recipes: Trout with Garlic Lemon Herb Sauce, Fish in White Wine and Lemon Sauce with Capers, Salmon with White Wine and Cream Sauce, Baked Fish and Chips, Honey Garlic Salmon, Rye and Maple Syrup Marinated Fish, Roast Salmon with Tarragon and Mustard, Slow-Cooked Fish with Chickpeas and Greens, Gefilte Fish in a Loaf Pan, Grilled Lemon and Herb Scallops, Creamy Garlic Scallops. Back to Main Dishes.
More fish and seafood recipes: Trout with Garlic Lemon Butter Herb Sauce, Fish in White Wine and Lemon Sauce with Capers, Baked Fish and Chips, Honey Garlic Salmon, Rye and Maple Syrup Marinated Fish, Roast Salmon with Tarragon and Mustard, Slow-Cooked Fish with Chickpeas and Greens, Gefilte Fish in a Loaf Pan, Grilled Lemon and Herb Scallops, Creamy Garlic Scallops, One-Pan Roasted Fish with Cherry Tomatoes. Back to Main Dishes.
Grilled Fish with Potatoes, Olives and Onions
Ingredients
1/2 lb. baby potatoes
1 lb. small onions (if you use larger onions, cut in sections and boil for less time)
3 teaspoons Dijon mustard
1 bunch fresh oregano or basil or herb of your choice
Salt and pepper
1/4 cup white wine or white balsamic vinegar
1/4 cup olive oil, plus more for brushing
1 cup olives of your choice
1 1/2 lb. salmon, halibut, steelhead trout or other fish steak or fillet
Salad greens
Method
Put the potatoes in a pot with a few inches of water to cover them. Season the water with salt. Bring to a boil and cook on high for 6-8 minutes, and add the whole onions. Cook until the potatoes are easily pierced with a knife and the onions are crisp-tender - no more than 4-5 minutes. Drain. They will continue to cook. When the onions are cool enough. remove any peel.
Heat a barbecue or grill to medium-high. While it's warming, whisk together the vinegar, mustard and 1/4 cup olive oil. Chop the oregano or other herb to yield about 3 tablespoons. Stir the herb into the vinaigrette with the olives, add salt and pepper. Set the vinaigrette aside until the end.
In a separate bowl, toss the potatoes and onions with about 1 tablespoon of olive oil. Season with salt and pepper. Likewise, brush the fish with olive oil and season with herbs, salt and pepper.
Grill the potatoes and onion. Turn a few times until potatoes are golden and onion has crisp marks on it. Cook for about 6 minutes. Brush olive oil on the grill and cook the fish alongside the potatoes and onions, Total cooking time to finish the dinner should be no more than 8-10 minutes.
Cover a platter with salad greens. Transfer the fish, potatoes and onions to the platter. Add more grilled vegetables and herbs if desired. Drizzle everything with the vinaigrette according to your taste. Let sit for a few minutes to let the vinaigrette sink in. Serve warm.
More fish and seafood recipes: Trout with Garlic Lemon Herb Sauce, Fish in White Wine and Lemon Sauce with Capers, Salmon with White Wine and Cream Sauce, Baked Fish and Chips, Honey Garlic Salmon, Rye and Maple Syrup Marinated Fish, Roast Salmon with Tarragon and Mustard, Slow-Cooked Fish with Chickpeas and Greens, Gefilte Fish in a Loaf Pan, Grilled Lemon and Herb Scallops, Creamy Garlic Scallops. Back to Main Dishes.