Grilled lemon halibut

Don’t overlook this white-fleshed fish.

In addition to containing heart-healthy omega-3s, a four-ounce filet of halibut contains 26 grams of protein. Here, New York City-based recipe developer Laura Rege pairs it with a crisp, hydrating cucumber salad. “To prevent the fish from sticking to the grill, arrange it on a bed of lemon slices rather than directly on the grates,” says Rege. “As a bonus, the halibut will pick up a subtle citrus flavor.”

This recipe is part of our meal prep series. Click here for the full plan.

Photography by Jennifer Causey


1 tablespoon extra virgin olive oil, plus extra for brushing
1 4-ounce piece of wild halibut
Sea salt
1 lemon, thinly sliced
1 lemon, julienned and juiced
1 small Persian cucumber, cut in ¼-inch pieces
¼ small head of fennel, cut in ¼-inch pieces
1 tablespoons fennel fronds, finely chopped
¼ cup pitted Kalamata olives, chopped
3 tablespoons red onion, finely chopped
¼ teaspoon Aleppo pepper



Preheat grill or grill pan to medium-low and lightly brush the grates with olive oil. Season fish with salt and pepper. Arrange sliced lemons side-by-side in the center of the grill, and place fish on top. Cover grill and cook until the fish is opaque and just cooked through, about five minutes. Using a metal spatula, transfer the lemon and fish to a plate and allow to cool, then place in an airtight container.


In a separate airtight container, combine the julienned lemon, cucumber, fennel, fennel fronds, and olives.


In another airtight container, combine two teaspoons of the lemon juice with one tablespoon olive oil and the red onion. Season with salt and ¼ teaspoon aleppo pepper. Store everything in the fridge.



Shake the lemon dressing and pour over the cucumber-fennel salad. Top with the halibut.