Grilled Halibut with Zucchini served with Arugula and Fig Salad

Another in the series of simply grilled fish complemented by fresh vegetables and a salad.  Hopefully this isn't boring.....I sometimes worry that my daily dinners are the same song, different melody.  However, when Dave doesn't get home until 7:30 or 8:00 I'm less than inclined to be presenting a complicated, multi-course meal that has taken hours to prepare only to be consumed in mere minutes or, abstractedly while some drivel (or in many cases dribble....as in basketball) is playing out on the TV.  So, here we go again.  I try to mix up the fish and the sides so as not to seem like a broken record, hopefully I succeed.

Grilled Halibut with Zucchini, serves 2, Total time: 30 mins

8-10 oz. halibut steak
1 tbsp extra virgin olive oil, for brushing
2 small zucchini, cut on a sharp angle into 1/2-inch ovals
Coarse Kosher salt and freshly ground pepper
Lemon for serving

Prepare grill to medium-high.  Lightly brush zucchini ovals with the olive oil, both sides, season with salt and pepper.  Lightly brush the halibut with olive oil, both sides, season with salt and pepper.

Grill halibut 4-5 mins per side, depending on the thickness of your steaks.  The general rule is 5 mins per side, per inch of thickness.  Remove to plates and squeeze lemon juice over.

Grill zucchini ovals 3 mins per side.  Remove to plates and squeeze lemon juice over.

Arugula and Fig Salad

Arugula
Fresh Figs, quartered
Goat cheese, optional
1 tbsp (scant) extra virgin olive oil
2 tsp aged balsamic vinegar

Place arugula on plate, top with figs and cheese.  Lightly drizzle with oil and vinegar.  Season with salt and pepper.

Bottom Line:  Any fish will do.  I try to buy something that will NOT fall apart on the grill and looks super fresh.  You can certainly doll this up with some fresh herbs, a marinade or a grilling rub, but this simple preparation really allows the freshness of your fish to be the star here.  As for the salad, the nuttiness of the arugula and the sweetness of the figs are a great complement to each other.  I used a little brie cheese instead of the goat cheese as that's what I had, and it was delicious.