Grilled Halibut with Peppers and Artichokes
Elevate your weeknight dinner with this vibrant Grilled Halibut with Peppers and Artichokes recipe—a Mediterranean-inspired dish that’s as nutritious as it is flavorful. Tender halibut fillets are perfectly grilled to flaky perfection and paired with sweet, charred bell peppers and artichoke hearts for a colorful and satisfying combination. A zesty lemon-herb dressing made with fresh thyme and garlic ties everything together, adding a burst of freshness to every bite. Ready in just 35 minutes, this quick and healthy seafood recipe is perfect for grilling season or anytime you're craving a light yet satisfying meal. Serve it hot, garnished with fresh parsley, for a show-stopping dish that’s packed with bold flavors, healthy ingredients, and mouthwatering aroma. Perfect for family dinners or an elegant outdoor feast!
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Recipe Information
Ingredients
- 4 pieces (6 ounces each) Halibut fillets
- 1 large Red bell pepper
- 1 large Yellow bell pepper
- 1 cup (quartered, canned or fresh) Artichoke hearts
- 4 tablespoons Olive oil
- 2 tablespoons Fresh lemon juice
- 2 cloves (minced) Garlic
- 2 teaspoons (chopped) Fresh thyme
- 1 teaspoon Salt
- 0.5 teaspoons (freshly ground) Black pepper
- 2 tablespoons (chopped, for garnish) Fresh parsley
Instructions
Preheat the grill to medium-high heat (about 375–400°F).
Lightly pat the halibut fillets dry with a paper towel, then season both sides with 0.5 teaspoons of salt and 0.25 teaspoons of black pepper.
Slice the red and yellow bell peppers into thin strips and set aside.
In a large bowl, toss the pepper strips and artichoke hearts with 2 tablespoons of olive oil, 1 minced garlic clove, 1 teaspoon of chopped thyme, and a pinch of salt and black pepper.
Place the seasoned pepper and artichoke mixture on a grilling pan or foil, and grill for about 8–10 minutes, stirring occasionally, until the vegetables are tender and slightly charred.
While the vegetables are grilling, brush the halibut fillets on both sides with 2 tablespoons of olive oil.
Place the halibut fillets on the grill. Cook for 3–4 minutes on each side, or until the fish easily flakes with a fork and has grill marks.
In a small bowl, mix the fresh lemon juice, remaining minced garlic clove, and 1 teaspoon of chopped thyme to create a quick lemon-herb dressing.
Remove the halibut and vegetables from the grill. Plate each halibut fillet and top with an equal portion of the grilled peppers and artichokes.
Drizzle the lemon-herb dressing over each plate and garnish with fresh chopped parsley before serving.
Serve hot and enjoy your Grilled Halibut with Peppers and Artichokes!
Nutrition Facts
Calories |
1994 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.8 g | 96% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 2887 mg | 126% | |
| Total Carbohydrate | 49.8 g | 18% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 7.9 g | ||
| Protein | 254.7 g | 509% | |
| Vitamin D | 102.1 mcg | 510% | |
| Calcium | 146 mg | 11% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 5732 mg | 122% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
