2 T. fresh thyme leaves
1/2 c. chopped parsley
6 7-ounce halibut steaks or fillets
Mix the lemon zest, thyme & parsley together. Lightly salt and pepper fish. Pat zest and herb mixture on one side of fish. Refrigerate until ready to grill.
For the Greek Salad:
6 Roma tomatoes
1 pint sweet grape tomatoes
1/2 c. Kalamata olives
? c. capers, drained
6 radishes, cut into circles
1/2 c. red onion, large dice
1 c. feta cheese, crumbled
Bring a pot of water to a boil. Drop tomatoes in and remove after 20 to 30 seconds. When cool enough to handle, slip the skins off. Peel, seed and dice tomatoes.
Cut sweet grape tomatoes in half.
Peel cucumbers, cut in half lengthwise, remove seeds and cut into large dice.
Slice radishes and cut onion into large dice.
Add drained capers and Kalamata olives. Add feta cheese. Toss lightly.
Keep refrigerated until ready to serve.
For the dressing:
2 garlic cloves, minced
3 T. lemon juice
3/4 c. olive oil
1 T. fresh oregano leaves, chopped
1/4 c. chopped parsley
1/4 c. chopped basil
salt & pepper to taste
Combine all ingredients together in small bowl. Set aside.
Just before serving, toss the chopped Greek salad with the dressing. Grill or pan saute the fish. Plate the fish and surround with the Greek salad.