Grilled Halibut with Sun-Dried Tomato Tapenade

Grilled Halibut

Grilled Haibut with Sun-Dried Tomato Tapenade

Grilled fish in the summer makes a perfect meal.  It is quick to prepare and when you grill outside you won’t have to heat up or “smell” up your kitchen.   Halibut is somewhat pricey so if you choose a different fish like flounder, tilapia or cod which are thinner you’ll want to cut back on the grilling time.  Halibut is high in protein like all fish, but is firm with few bones and slightly sweet flavor.  Halibut is rich in various nutrients such as selenium, magnesium, phosphorus, potassium, vitamin B12, niacin, vitamin B6 and omega-3 essential fatty acids.  

I love a good tapenade which is a Provençal paste or dip, made from black olives, capers, and anchovies.  It adds flavor to whatever you pair it with like pasta, crostini or fish!  It’s super easy to make with your food processor.  You just have to brave the texture of the anchovy, but it’s essential to the recipe.

Grilled Halibut with Sun-dried Tomato Tapenade

Total Time: 30 minutes

Yield: 4 servings

  • Grilled Halibut with Sun-dried Tomato Tapenade
  • 4 (4-ounce) halibut fillets
  • Cooking Spray
  • 1/4 tsp each salt and fresh ground pepper
  • 1/2 cup Sun-Dried Tomato Tapenade
  • Tapenade
  • 1/2 cup Kalamati olives
  • 1/2 cup sun-dried tomatoes (preferably packed in oil)
  • 1 Tbsp capers
  • 1 anchovy fillet
  • 1 clove garlic
  • 2 Tbsp fresh parsley or fresh basil, plus more for garnish
  • 2 Tbsp fresh lemon juice
  • 2 Tbsp olive oil
  • 1/4 tsp fresh ground pepper
  1. For the Halibut: Prepare grill.
  2. Arrange halibut fillets on foil coated with cooking spray. Season with salt and pepper. Seal the foil around the halibut (like wrapping a present). Slide halibut packet on to the grill. Close the lid. Grill for about 10 minutes or until halibut flakes easily with a fork. Avoid overcooking.
  3. For the Tapenade: Combine all ingredients in container of food processor fitted with metal blade. Cover and process until desired consistency.
  4. Remove halibut from grill and transfer to platter. Top each fillet with 2 Tbsp Sun-Dried Tomato Tapenade. Garnish with additional parsley or basil leaves and lemon wedges.


  1. Megan says:

    This was delicious! I didn’t have halibut but I had some mahi-mahi in my freezer, so I just used that. The tapenade was the bomb! But now I’m wondering what to do with the leftover anchovies in the container in my fridge. 🙂 Hmm… that’s a new one for me!

    • Karen says:

      HI Megan: Anchovies can be stored in your frig for about a week but then you’ve got to get rid of them. Add them in a Caesar salad dressing or chop up and add to the Tuna Nicoise Salad from last Friday or on top of a pizza. Glad you’re trying the recipes. That makes me happy!

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