Grilled Brined Wild-Caught Halibut with Green Bean & Tomato Salad

SIPPITYSUP
19Ingredients
90Minutes

Ingredients

US|METRIC
  • 1/4 cup kosher salt
  • 2 cups water (plus more for ice bath)
  • 4 cups ice cubes (plus more for ice bath)
  • 3 pounds blood (center-cut skinless halibut fillet, line removed)
  • 1/4 cup mayonnaise (or as needed)
  • 1 tablespoon Dijon mustard
  • 1/4 cup sherry vinegar
  • 1 pinch sugar
  • 1 pinch kosher salt (& black pepper, to taste)
  • 1 clove garlic (green germ removed, finely minced)
  • 1 cup extra-virgin olive oil (plus more for grill)
  • 1 pound green beans (ends trimmed)
  • 1 pound tomatoes (various varieties of, try for a mix of types, sizes and colors)
  • 1 pinch salt (maldon, or other coarse sea salt, to taste)
  • 1 shallot (finely minced)
  • 30 basil leaves (large green, cut in ¼-inch ribbons)
  • 1/2 bunch flat leaf parsley (roughly chopped)
  • 25 tarragon leaves (snipped with scissors)
  • 1 Old Bay Seasoning (as needed)
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