Fish, Grilled

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Tuscan Halibut with Grilled Peppers and Olives

Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Fish
Servings: 4


  • 4 halibut fish fillets 6 to 7 oz.
  • 2 tablespoons extra-virgin olive oil divided
  • 1/2 teaspoon Kosher or sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 red bell peppers cut lengthwise into 6 thick strips
  • 2 yellow bell peppers cut lengthwise into 6 thick strips
  • 1 cup quartered Lindsay® Pimiento Stuffed Spanish Manzanilla Olives


  • Heat grill to medium-high heat. Arrange fish on a rimmed baking sheet; brush 1 tablespoon of the oil over both sides of fish. Sprinkle salt and pepper over fish.
  • In a small bowl, toss pepper strips with remaining olive oil to coat. Grill peppers turning once, until light grill marks appear, about 2 minutes per side. Transfer to a platter or rimmed baking sheet and keep warm.
  • Grill fish on covered grill 3 minutes per side or until fish is opaque in center. Arrange peppers on four warmed dinner plates. Place fish over peppers; top with olives.


June 2010

Grilled Salmon

Works great on the stove, too. Remember to start skin side down, then when you turn the salmon peel off the skin and throw away. I usually return that same side to the pan at the end to give it a nicer color.
Prep Time15 minutes
Cook Time10 minutes
Total Time2 hours 30 minutes
Course: Fish
Servings: 6


  • 1 ½ pounds salmon fillets
  • Lemon pepper to taste I don’t have – so don’t use
  • garlic powder to taste
  • salt to taste I don’t use this, either
  • 1/3 C soy sauce
  • 1/3 C brown sugar or maple syrup
  • 1/3 C water
  • ¼ C veg oil


  • Season Salmon with lemon pepper, garlic and salt.
  • In a small bowl combine 4 wet ingredients until dissolved. (I use a Pyrex baking dish and then put the fillets in that).
  • Place fillets in soy sauce mixture, turn to coat ( skin side up) and
  • Refrigerate for at least 2 hours.

To Grill:

  • Preheat grill for medium heat
  • Lightly oil grill
  • Put salmon on grill, (SKIN SIDE FIRST) discard marinade.
  • Cool Salmon 6-8 minutes per side or until the fish flakes easily with a fork.