Grilled Halibut With Salt-and-Vinegar Potatoes

Photo by Yunhee Kim
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 372 calories
    • Fat 12 g
    • Sat Fat 2 g
    • Cholesterol 59 mg
    • Sodium 468 mg
    • Protein 41 g
    • Carbohydrate 24 g
    • Sugar 3 g
    • Fiber 2 g
    • Iron 2 mg
    • Calcium 117 mg


  1. Check 1pound russet potatoes, peeled and cut into 1/2-inch-thick rounds
  2. Check 2tablespoons cider vinegar
  3. Check 2tablespoons olive oil, plus more for the grill
  4. Check kosher salt and black pepper
  5. Check 4 6-ounce pieces halibut, cod, or striped bass fillet
  6. Check 1 large red onion, sliced into 1/2-inch-thick rings
  7. Check 2cups baby arugula
  8. Check 2tablespoons fresh lemon juice, plus lemon wedges for serving


  1. Heat grill to medium-high. Divide the potatoes between 2 large pieces of heavy-duty foil and, dividing evenly, toss with the vinegar, 1 tablespoon of the oil, and ½ teaspoon each salt and pepper. Fold the foil over the potatoes and seal the edges to form 2 packets. Place on grill and cook, turning once, until the potatoes are tender, 20 to 25 minutes.
  2. Meanwhile, rub the halibut and onion with the remaining tablespoon of oil and season with ¼ teaspoon each salt and pepper. After the potatoes have cooked for 15 minutes, oil grill. Add the halibut and onion and cook until the halibut is opaque throughout, 3 to 5 minutes per side, and the onion is tender, 4 to 5 minutes per side.
  3. In a small bowl, toss the arugula with the lemon juice. Top the halibut with the arugula and serve with the potatoes, onion, and lemon wedges.