Grilled Halibut Niçoise with Market Vegetables

4 people
Prep Time:
00h 00
Cook Time:
00h 20

Toss in any type of veggie for this salad that can be customized to please just about anyone!

Credit: This inspiring recipe is brought to you by Andrew Knowlton. You can view the recipe on the Bon Appétit website.

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Ingredients and Method


  • 4 large eggs
  • 1 1/2 pounds halibut
  • 2 tablespoons plus 1/4 cup olive oil
  • kosher salt
  • freshly ground black pepper
  • 2 pounds mixed vegetables (scallions, garlic scapes, Romano beans, halved small eggplants, halved baby or new potatoes)
  • 4 cups torn lettuce leaves (romaine, red leaf, or butter)
  • 1 cup tomatoes, halved
  • 1 bunch small breakfast radishes, trimmed, halved lengthwise
  • 1 cup green olive tapenade


  1. Cook eggs in a large saucepan of boiling water 7 minutes. Drain and place in a large bowl of ice water; let cool.
  2. Prepare a grill for medium-high heat. Rub halibut with 2 Tbsp. oil; season with salt and pepper. Grill, skin side down, until skin is charred and fish is nearly cooked through, 5–8 minutes. Turn and grill just until cooked through, about 1 minute. Transfer halibut to a plate and remove skin.
  3. Toss vegetables with remaining ¼ cup oil in a large bowl; season with salt and pepper. Grill, turning occasionally, until lightly charred and tender. Time will be different for each vegetable (about 2 minutes for scallions and garlic scapes, 4 minutes for Romano beans, 8–10 minutes for eggplants, 10–15 for potatoes). Transfer to a plate as they are done.
  4. Carefully peel and halve eggs (yolks will still be a bit loose in the center). Arrange lettuce leaves on a platter and place halibut, grilled vegetables, tomatoes, radishes, and eggs in separate areas on top. Spoon some Green Olive Tapenade over; serve remaining tapenade alongside.