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Halibut Niçoise with Market Vegetables
(Andrew Knowlton / Bon Appétit)


If it looks good at the market, it will be great in this salad.

4 large eggs

1 ½ 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


Cook eggs in a large saucepan of boiling water 7 minutes. Drain and place in a large bowl of ice water; let cool.


Prepare a grill for medium-high heat. Rub halibut with 2 Tbsp. oil; season with salt and pepper. Grill, skin side down, until skin is charred and fish is nearly cooked through, 5–8 minutes. Turn and grill just until cooked through, about 1 minute. Transfer halibut to a plate and remove skin.


Toss vegetables with remaining ¼ cup oil in a large bowl; season with salt and pepper. Grill, turning occasionally, until lightly charred and tender. Time will be different for each vegetable (about 2 minutes for scallions and garlic scapes, 4 minutes for Romano beans, 8–10 minutes for eggplants, 10–15 for potatoes). Transfer to a plate as they are done.


Carefully peel and halve eggs (yolks will still be a bit loose in the center). Arrange lettuce leaves on a platter and place halibut, grilled vegetables, tomatoes, radishes, and eggs in separate areas on top. Spoon some Green Olive Tapenade over; serve remaining tapenade alongside.

Serves 4

Green Olive Tapenade

Cerignola and Castelvetrano olives are big, briny, meaty, and sweet. If unavailable, use other types, or simplify with just one.

10 oil-packed anchovy fillets, finely chopped

1 cup Castelvetrano olives, pitted, crushed

1 cup Cerignola olives, pitted, crushed

1 cup coarsely chopped parsley

1 cup olive oil

1/4 cup coarsely chopped, drained capers

2 tablespoons finely grated lemon zest

1/4 cup fresh lemon juice

Kosher salt, freshly ground pepper

Mix anchovies, both olives, parsley, oil, capers, lemon zest, and lemon juice in a large jar or medium bowl; season with salt and pepper.


Do Ahead

Tapenade can be made 1 week ahead. Cover and chill.

Printable version

Original recipe


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