Grilled Halibut Niçoise With Market Vegetables

Name: Grilled Halibut Niçoise With Market Vegetables
Yield: 4 Servings
Ingredients: 4 large eggs; 1½ pounds skin-on halibut fillets; 2 tablespoons plus ¼ cup olive oil; Kosher salt, freshly ground pepper; 2 pounds mixed vegetables (such as scallions, garlic scapes, Romano beans, halved small eggplants, halved baby or new potatoes); 4 cups torn lettuce leaves (such as romaine, red leaf, or butter); 1 cup Sun Gold tomatoes, halved; 1 bunch small breakfast radishes, trimmed, halved lengthwise; 1 cup Green Olive Tapenade

By Andrew KnowltonPhotographer Peden + Munk

May 17, 2016

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Grilled Haibut Niçoise with Market VegetablesPeden & Munk

If it looks good at the market, it will be good in this riff on a classic niçoise salad.

Recipe notes