Tuesday, February 7, 2023
Generic selectors
Exact matches only
Search in title
Search in content
Post Type Selectors

10th Anniversary AGH Run for Women’s Health, June 10

10th Anniversary AGH Run for Women’s Health Saturday, June...

Vallentyne Bake, Tuesday, February 14

Mark your calendars for H.F.T's 9th Vallentyne...

2 bedroom furnished apartment for rent, downtown Almonte

Two-bedroom, one-bath fully furnished apartment for rent...
LivingFood and DrinkGrilled Halibut Niçoise with Market Vegetables

Grilled Halibut Niçoise with Market Vegetables

SusanHannaby Susan Hanna

This is a new take on traditional salade Niçoise from Bon Appetit calls for halibut instead of tuna and a variety of seasonal vegetables. I used garlic scapes, green beans, baby potatoes and cherry tomatoes. The Green Olive Tapenade is great on fish or as a dip or spread.

Serves 4.

Halibut Nicoise

Avoiding Additives and Preservatives

Check the anchovies, olives and capers for additives. Use freshly squeezed lemon juice. For more recipes using all-natural ingredients, visit Eye For A Recipe.


  • 4 large eggs
  • 1½ pounds (675 g) skin-on halibut fillets
  • 2 tablespoons (30 ml) plus ¼ cup (60 ml) olive oil
  • Kosher salt, freshly ground pepper
  • 2 pounds (1 kg) mixed vegetables (such as scallions, garlic scapes, Romano beans, halved small eggplants, halved baby or new potatoes)
  • 4 cups (1 L) torn lettuce leaves (such as romaine, red leaf, or butter)
  • 1 cup Sun Gold tomatoes, halved
  • 1 bunch small breakfast radishes, trimmed, halved lengthwise
  • 1 cup (250 ml) Green Olive Tapenade
  • Green Olive Tapenade
  • 10 oil-packed anchovy fillets, finely chopped
  • 2 cups (500 ml) green olives, pitted, crushed
  • 1 cup (250 ml) coarsely chopped parsley
  • 1 cup (250 ml) olive oil
  • ¼ cup (60 ml) coarsely chopped, drained capers
  • 2 tablespoons (30 ml) finely grated lemon zest
  • ¼ cup (60 ml) fresh lemon juice
  • Kosher salt, freshly ground pepper


Green Olive Tapenade

Mix anchovies, both olives, parsley, oil, capers, lemon zest, and lemon juice in a large jar or medium bowl; season with salt and pepper.

Tapenade can be made 1 week ahead. Cover and chill.

Fish and salad

Place eggs in saucepan of water, covering them by at least 1 inch (2.5 cm). Bring water to rolling boil, then cover and remove pan from heat. Let eggs stand in water 18 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. (30 ml) 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 ¼ cup (60 ml) 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. 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.

From Bon Appetit


Bacon and Chard Dutch Baby

Ginger Stir-Fry Beef



From the Archives