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Grilled Halibut With Salt-and-Vinegar Potatoes

Grilled Halibut With Salt-and-Vinegar Potatoes
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Serves 4| Hands-On Time: | Total Time:



  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.
By August, 2011

Nutritional Information

  • Per Serving
  • Calories 372
  • Fat 12g
  • Sat Fat 2g
  • Cholesterol 59mg
  • Sodium 468mg
  • Protein 41g
  • Carbohydrate 24g
  • Sugar 3g
  • Fiber 2g
  • Iron 2mg
  • Calcium 117mg
What does this mean? See Nutrition 101 .

Quick Tip

Carrots, broccoli, salad greens, cut orange and an apple
This foil-packet method works well with other cut-up vegetables, such as mushrooms, carrots, tomatoes, and even broccoli.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.