Recipe modified. Original recipe by Real Simple.
I feel like the end of summer is just around the corner, so I'm trying to enjoy as much grilled food as possible. I love fish, but my husband doesn't really enjoy seafood. Halibut however he has discovered he likes, as it doesn't have a very strong fishy taste to it. If you're not a big fish eater, halibut is a good place to start. It's light, low in fat and delicious!
What you'll need
1 lb Russet potatoes, peeled and cut into 1/2 inch thick rounds
2 tbsp Cider vinegar
2 tbps Extra-virgin olive oil, plus more for the grill
Salt and freshly cracked black pepper
4 6-oz pieces Halibut
1 large Red onion, slicked into 1/2 inch thick rings
Lemon wedges for serving
1. Heat the grill to medium-high.
2. In a large bowl, toss the potatoes, vinegar, 1 tbsp olive oil and 1/2 tsp of each salt and pepper. Divide between 2 large pieces of heavy-duty foil (potatoes and juices). Fold the foil over the potatoes and seal the edges to form 2 packets. Place on the grill and cook, turning once, until the potatoes are tender, 20 to 25 minutes.
3. Meanwhile, rub the halibut and onion with the remaining tbsp oil and season with 1/4 tsp each salt and pepper. After the potatoes have cooked for 15 minutes, oil the 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.
4. Serve the halibut with onions, potatoes and lemon wedges.