Grilled Halibut with Marinated Tomatoes and Grilled Pita

This is a great summer recipe. Light, fresh, and full of flavor- perfect for this spring weather. I grilled the fish and the pitas, but you could just as easily do both in the broiler if you don't have access to a grill or have run out of propane (a constant problem over here until I accidentally ended up with 3 full tanks). I served each piece of fish with a spoonful of tomatoes on top, and the pitas and an arugula salad on the side. It was a lovely presentation and looked beautiful on the plate. It also looks pretty on a larger platter, served family style (pictured). Everything can be prepared in advance so that you can enjoy spending time with your guests. The first thing you need to make is the lemon vinaigrette dressing that you will use to marinate the fish and tomatoes, and to dress the arugula salad. 

Lemon Vinaigrette (I like to double this recipe and keep a jar in the fridge for later use)

Whisk together:

-The juice of 1 lemon (about 3 tbs)

-1/3 cup olive oil

-1 tbs fresh chopped garlic, 2-3 cloves (or chopped garlic from a jar which is what I used)

-1/2 tsp salt

-1 tsp pepper

Halibut

Ingredients:

-1 lb filet of halibut (This serves 2-3 people. Adjust if you have more.)

-1 tsp each of salt and pepper

-1/4 cup lemon vinaigrette

Directions:

-Salt and pepper the fish. Pour the marinade on top and make sure all sides of the filet are coated. Marinate for at least 20-30 minutes.

-Grill for about 15 minutes, skin side down, or until fish flakes apart easily.

Marinated Tomatoes

Ingredients:

-2 fresh tomatoes, diced

-1/4 cup fresh basil, chopped (or 1 tbs dried)

-1 tbs capers

-1-2 tbs lemon vinaigrette dressing

-salt and pepper, to taste

Directions:

-Toss tomatoes with basil and capers.

-Add dressing and salt and pepper to taste.

-The tomatoes with give off a lot of juice; I poured it out and served only the tomatoes, but if you want to drizzle some of the marinated tomato juice on the fish that is great as well.

Grilled Pitas

Ingredients:

-2-3 pieces of pita bread

-1/4 cup olive oil

-1 clove fresh garlic, cut in half

Directions:

-Brush both sides of each pita with olive oil.

-Grill pitas for 1-2 minutes on each side, until slightly crispy (don't burn them, I made this mistake)

-Rub the hot pitas with the garlic on each side. Slice in half or thirds.

Arugula Salad

Toss 1/2 container of arugula with 2-3 tbs of lemon vinaigrette, right before serving.