white fish niçoise

styling by Catrine Kelty | photo by Keller + Keller

Traditional tuna gets replaced here with beautiful halibut, a hearty white fish that holds up well when grilled. Toss it all together or serve it in groups on a larger platter.

4 large eggs
1 1/2 pounds small Yukon gold potatoes
1 1/2 pounds fresh halibut (or other thick white fish), skin removed
3 tablespoons canola oil, divided
Kosher salt, to taste
Freshly ground black pepper, to taste
1 bunch fresh asparagus, trimmed
Cooking spray, for greasing

1 clove garlic, finely minced
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
Juice from 1/2 lemon
Kosher salt, to taste
Freshly ground black pepper, to taste
1/4 cup extra virgin olive oil

1 pint cherry tomatoes
1 cup pitted Kalamata olives

  1. Place eggs in a saucepan and fill with enough cold water to cover by about 1 inch. Bring eggs to a gentle boil; remove from heat. Cover and let stand for 12 minutes. Drain and rinse with cold water. Let stand for 5 minutes, then peel off shells. Cut each egg in half horizontally. Set aside.
  2. Place potatoes in a large pot of water. Bring to a boil. Cook for 35-45 minutes, until potatoes are fork-tender. Drain potatoes and set aside to cool.
  3. Preheat one side of grill to medium heat-high. Heat other side to low.
  4. Brush both sides of fish with 2 tablespoons canola oil and season with salt and pepper. Set aside.
  5. Drizzle asparagus with remaining 1 tablespoon canola oil and season with salt and pepper. Toss to coat.
  6. Place fish on medium-high side of grill, top side down, and cook for 4-5 minutes, until nicely charred. When fish is no longer sticking to grill, turn and cook for another 4-5 minutes. Transfer to low heat side of grill and continue to cook until fish is cooked through, another 5-10 minutes depending on thickness.
  7. Meanwhile, place asparagus on medium-high side of grill and cook, turning occasionally, until lightly charred, about 5 minutes.
  8. Remove fish and asparagus from grill and allow to cool.
  9. Make vinaigrette. In a small bowl, combine garlic, mustard, vinegar, and lemon juice. Season with salt and pepper. Slowly whisk in olive oil to emulsify until vinaigrette is thickened. Set aside.
  10. To serve: Cut potatoes in half horizontally and place ina group on a large serving platter. Place asparagus in another group, followed by fish, tomatoes, and eggs. Scatter olives around top of platter. Drizzle entire platter with vinaigrette and serve.

Serves 4-6.