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Grilled Halibut with Summer Peas, Vine Baked Tomatoes and a Cilantro, Lime and Ginger Vinaigrette


This fresh Summer dinner serves 4.

Design by: Claire Leger and Nick Rudnicki/ Food by: Michael Silvester/ Photo by: Dennis Evans

Recipe courtesy of Michael Silvester/


  • 4 portions 6 oz (170 g) each of halibut (steak or loin)
  • 2 cups (500 ml) fresh peas, blanched and cooled
  • 2 vines of fresh tomatoes (approx 4 for each portion)
  • 1 tsp (5 ml) butter


  1. Preheat oven to 400º F (200 º C)
  2. Place tomatoes in an oven safe dish and brush with olive oil and season with salt and pepper. Cook for approx 10 minutes or lightly browned. Remove and keep warm.
  3. Bring a small pot of salted water to a boil, then add peas and cook for 2–3 minutes.
  4. Remove and strain and rinse under cold water to stop the cooking.  Reserve for final dish.
  5. Heat a seasoned grill pan to med high heat. Brush halibut with a light olive oil and season with salt and pepper. Grill halibut to seal and mark sides.
  6. Place fish in the oven directly in the pan for 3–4 minutes or until desired doneness is reached.
  7. In a sauté pan, heat 1 tsp of butter over med high heat. When butter stops foaming, add peas and cook for 1–2 minutes, then add vinaigrette ingredients and swirl to coat.
  8. Remove fish from the oven and place onto serving plates, divide peas to each dish and drizzle fish with any remaining vinaigrette. Add tomatoes to dish and serve with a fresh herb or green salad on the side.
This recipe was featured in the article Style and savour.
East Coast Living