RECIPE Healthy Food Cecconi's Grilled Alaskan Halibut

Serves 1


1 7-ounce Alaskan Halibut with skin on

1 teaspoon lemon zest

1/2 teaspoon thyme

2-3 parsley leaves

1/8 teaspoon black pepper

1 tablespoon extra virgin olive oil

Sea salt to taste

A pinch of smoked salt

4 stems rainbow chard

1 clove garlic, sliced

1/2 Fresno chili

1 fillet cured anchovy


1. Marinate the halibut with lemon zest, fresh thyme, parsley, black pepper, and extra virgin olive oil for 1/2 hour previous to grilling.

2. Season the skin with sea salt and a pinch of smoked salt so it becomes dry and crispy.

3. Place the halibut on the grill skin side down until the skin looks crispy but not burned. Approximately 2 minutes each side.

4. Turn the halibut 90 degrees to great a criss-cross pattern. (Grill additional 2 minutes.)

Chard Preparation

1. Separate leaves and stem.

2. Blanch leaves for approximately 1 minute. Blanch stem for approximately 2 minutes.

3. Saute rainbow chard with garlic, chili, and anchovies for about 1 minute. Be careful not to burn garlic and chili. Serve with halibut.

Nutrition facts: 398 calories, 47g protein, 11g carbohydrate, 19g fat (3g saturated), 4g fiber

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