Halibut is a good source of heart-healthy omega-3s, as is salmon, which also works well in this recipe. The homemade pickled onions are easy, and great on sandwiches and burgers; they’ll last a few weeks in the fridge. As for gremolata, it’s an Italian condiment served with veal or fish; it gives a burst of flavour, bringing the mild taste of halibut to life.
In a medium pot, bring water, vinegar, sugar, salt, peppercorns and thyme to a boil. Remove from heat. Stir in onion. Let cool. Drain just before serving.
Combine parsley, lemon zest, garlic, olive oil and red chili flakes, and stir. Set aside.
Swiss Chard and Halibut
Preheat barbecue to high. Rub chard with 1 Tbsp (15 mL) olive oil and season to taste with salt. Grill until leaves are wilted and edges are crispy, approximately three minutes. Set aside. Rub halibut with remaining olive oil and season with salt and pepper. Grill for about five minutes on each side or just until flesh is flaky. Place fish atop Swiss chard; top with gremolata and pickled onions.
Per serving: 359 calories, 37 g protein, 15 g fat (2 g saturated fat), 18 g carbohydrates, 1 g fibre, 56 mg cholesterol, 702 mg sodium