Grilled Halibut Niçoise with Market Vegetables

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

Directions at epicurious.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer