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Grilled Halibut Salad with Avocado, Tomato, Olives and Egg with Herb-Garlic Toasts

  • 4 ServingsServings


  • 16-20 ounce halibut
  • 5 tablespoon olive oil
  • salt and freshly ground black pepper to taste
  • 2 large hard-cooked eggs
  • 1 large avocado
  • 2 tomatoes, chopped
  • 1/2 cup coarsely cut imported black olives
  • 2 tablespoon lemon juice
  • 2 tablespoon grated Parmesan cheese
  • 1/2 teaspoon Dijon mustard

For the Herb-Garlic Toasts:

  • 2 tablespoon olive oil
  • 8 1/2-inch slices Italian bread
  • 1 large clove garlic, mashed
  • 2 tablespoon chopped fresh parsley
  • 1/2 teaspoon grated lemon peel
  • 2 tablespoon grated Parmesan cheese


For the Salad:

Preheat an outdoor grill or oven broiler. Brush the fish with some of the olive oil, sprinkle with salt and pepper and grill or broil for 4-5 minutes per side or until cooked through.

Cut into bite sized chunks and set aside.

Cut the eggs, avocado and tomatoes into chunks and place in a bowl. Add the olives and fish and toss ingredients gently.

In a small bowl mix the remaining olive oil, lemon juice, Parmesan cheese and mustard. Pour over the ingredients and toss gently. Season to taste with salt and pepper. Let rest for 10-15 minutes before serving over Herb-Garlic Toasts (2 per person).

For the Herb and Garlic Toasts:

Preheat the oven to 425 degrees (or use an outdoor grill).

Brush a small amount of the olive oil on one side of each slice of bread. Mix the remaining olive oil, garlic, parsley and lemon peel in a small bowl.

Place the bread slices, oiled side up on a cookie sheet. Bake for 3 minutes. Turn the slices over and spread with the olive oil-parsley mixture. Sprinkle with the Parmesan cheese. Bake for 3-4 minutes or until crispy. Let cool.