Athena Calderone's Cedar-Grilled Halibut with Preserved Lemon-and-Fennel Relish

This is one of those dishes Stephan has deemed an “all-star” meal…a recipe he enjoys so much, he feels it belongs in a separate category of top Kitchen 511 favorites. I have to agree. I honestly can’t recall if I’ve ever made halibut before, but this cedar-grilled version from my heavily used Cook Beautiful cookbook will be on high rotation at Kitchen 511. The fennel relish plus the tomatoes prepared in a cast-iron skillet atop the grill add THE perfect flavors to this mild, sweet fish. Served with Roasted Potatoes and a green salad, it’s the ultimate summer evening meal.

Serves 4

Ingredients

For the Relish

• 1⁄4 cup fresh lemon juice (about 2 large lemons)

• 3 tablespoons extra-virgin olive oil

• 2 tablespoons champagne vinegar

• 2 teaspoons honey

• 1 tablespoon finely chopped fresh dill, plus more for garnish

• 3 teaspoons finely chopped jalapeño

• 1 preserved lemon (store-bought), rind only, finely chopped

• 2⁄3 cup finely chopped fennel

• Salt and freshly cracked pepper

For the Halibut and Tomatoes

• 1 cedar plank

• 4 halibut fillets, skin removed

• Extra-virgin olive oil

• Salt and freshly cracked pepper

• 2 pints Sun Gold cherry tomatoes

• 2 teaspoons champagne vinegar

• 1⁄2 lemon

Preparation

For the Relish

1. In a medium bowl, whisk together the lemon juice, oil, vinegar, and honey.

2. Stir in the dill, jalapeño, and preserved lemon. Add the fennel and toss until it’s evenly coated.

3. Season with salt and pepper and set aside. (The chutney can be made an hour or two in advance but is best when it’s fresh and bright.)

For the Halibut and Tomatoes 

1. Preheat the grill over medium-high heat to about 400°F (205 ̊C).

2. Drizzle the fish with oil and season with salt and pepper.

3. Lay the cedar plank on the grill and place the fish on the plank. Close the lid of the grill and cook for 8 minutes.

4. Meanwhile, place the tomatoes in a cast-iron skillet. Drizzle with oil and season with salt and pepper. Place the skillet on the grill next to the cedar plank and close the lid.

5. Continue to cook until the fish is just opaque throughout and the tomatoes have begun to burst, 6 to 7 minutes.

6. Drizzle the tomatoes with the vinegar and cook 1 minute more.

7. Transfer the fish to a serving platter and scatter it with the tomatoes. Spoon some of the relish around the fish, garnish with chopped dill, and finish with a squeeze of lemon. Serve with extra relish on the side.