Grilled Halibut Steaks with Potatoes, Olives, and Onions

grilled halibut steak potatoes olives onions
Photo: Christopher Testani
Prep Time:
20 mins
Total Time:
45 mins

Tossing hot-off-the-grill halibut steaks and vegetables with an herb vinaigrette infuses them with tons of flavor. A colorful assortment of olives adds a briny kick throughout, while peppery arugula and charred bread serve as the perfect accompaniments.


  • ½ pounds golf ball-size baby potatoes

  • Kosher salt and freshly ground pepper

  • 1 pound cipollini onions

  • ¼ cup white-wine vinegar

  • 2 teaspoons Dijon mustard

  • ½ cup plus 1 tablespoon extra-virgin olive oil, and more for brushing

  • 1 bunch fresh oregano

  • 1 cup mixed olives, such as Kalamata, Castelvetrano, and Cerignola

  • 1 ½ pounds halibut steaks or skin-on fillets (about 1 ½ inches thick), preferably Alaskan

  • 1 ciabatta or other rustic loaf, split

  • Peppery greens, such as arugula and dandelion, for serving


  1. In a pot, cover potatoes with 2 inches water; generously season with salt. Bring to a boil over high heat; cook 8 minutes. Add onions; continue boiling until potatoes are easily pierced with the tip of a knife and onions are crisp-tender, 4 to 5 minutes more. Drain; let cool slightly. When cool enough to handle, peel onions.

  2. Preheat grill to medium-high. In a wide, shallow dish, whisk together vinegar, mustard, and 1/2 cup oil. Chop enough oregano to yield 3 tablespoons (from 2 to 3 sprigs) and stir into vinaigrette with olives; season with salt and pepper. In another bowl, toss potatoes and onions with remaining 1 tablespoon oil; season with salt and pepper. Brush fish and remaining oregano sprigs with oil; season with salt and pepper.

  3. Brush grates with oil, add vegetables, and grill, turning a few times, 6 minutes. Add fish to grill and top with oregano. Cook fish and vegetables, turning fish once halfway through, until fish is just cooked and vegetables are charred in places and tender, 8 to 10 minutes more. Transfer to dish with vinaigrette, turning to evenly coat. Let stand, turning a few times, until no longer hot but still warm, 10 minutes. Meanwhile, grill split side of bread until charred in places, 1 to 2 minutes; slice. Serve fish, vegetables, and vinaigrette over greens, with grilled bread.

Cook's Notes

Adding the onions to the potatoes in the last few minutes of boiling makes them easy to peel and teases out their subtle sweetness.

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