Food & Cooking Recipes Ingredients Seafood Recipes Grilled Halibut Steaks with Potatoes, Olives, and Onions Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 9, 2018 Print Rate It Share Share Tweet Pin Email Photo: Christopher Testani Prep Time: 20 mins Total Time: 45 mins Servings: 4 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. Ingredients 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 Directions 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. 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. 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. Rate it Print