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| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Passive Time | 30 minutes |
| Servings |
|
Ingredients
- 7 ounce Alaskan Halibut with skin on with skin on
- 1 teaspoon lemon zest
- 1/2 teaspoon thyme
- 2-3 parsley leaves
- 1/8 teaspoon black pepper
- 1 tablespoon extra virgin olive oil
- sea salt to taste
- 1 pinch smoked salt
- 4 stems rainbow chard
- 1 clove garlic sliced
- 1/2 Fresno chili
- 1 fillet cured anchovy
Ingredients
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Instructions
- 1. Marinate the halibut with lemon zest, fresh thyme, parsley, black pepper, and extra virgin olive oil for 1/2 hour previous to grilling.
- 2. Season the skin with sea salt and a pinch of smoked salt so it becomes dry and crispy.
- 3. Place the halibut on the grill skin side down until the skin looks crispy but not burned. Approximately 2 minutes each side.
- 4. Turn the halibut 90 degrees to great a criss-cross pattern. (Grill additional 2 minutes.)
Chard preparation
- Separate leaves and stem
- Blanch leaves for approximately 1 minute. Blanch stem for approximately 2 minutes.
- Saute rainbow chard with garlic, chili, and anchovies for about 1 minute. Be careful not to burn garlic and chili. Serve with halibut.
Nutrition Facts
Cecconi's Grilled Alaskan Halibut
Amount Per Serving
Calories 525
Calories from Fat 225
% Daily Value*
Total Fat 25g
38%
Saturated Fat 3g
15%
Polyunsaturated Fat 3g
Monounsaturated Fat 12g
Cholesterol 130mg
43%
Sodium 761mg
32%
Potassium 1176mg
34%
Total Carbohydrates 12g
4%
Dietary Fiber 4g
16%
Sugars 3g
Protein 62g
124%
Vitamin A
247%
Vitamin C
183%
Calcium
21%
Iron
41%
* Percent Daily Values are based on a 2000 calorie diet.
