Low FODMAP Grilled Halibut with Arugula Salad Recipe


  • 1/4 cup Extra Virgin Olive Oil (divided)
  • 2 Lemon (juiced and the other cut into wedges)
  • 1/2 tsp Sea Salt (divided)
  • 4 cups Arugula 
  • 1/2 cup Cherry Tomatoes (halved (8 cherry tomatoes))
  • 20 ozs Halibut Fillet
  • 1/4 tsp Black Pepper
  • 1/4 cup Parmigiano Reggiano (shaved)

Cook Time: 30 minutes


  1. In a small mason jar, combine half the olive oil with the lemon juice. Add half of the sea salt. Put a lid on it and shake well. Set dressing aside.
  2. In a large bowl, combine the arugula, cherry tomatoes. Set aside.
  3. Brush both sides of the halibut fillets with remaining olive oil and season with remaining sea salt and pepper. Heat your grill over medium heat. Grill the halibut for 4 to 5 minutes per side or until it flakes with a fork. Remove the fish from the grill.
  4. Toss arugula salad with desired amount of dressing and top with shaved parmigiano reggiano. Plate the fish and salad together side-by-side and serve with a lemon wedge. Enjoy!

Makes 4 servings.


No Grill
Pan sear the halibut in a cast iron skillet over medium heat for 4 minutes per side or until cooked through.

Use goat cheese instead of parmigiano reggiano.

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