Serves 4-6

Ingredients

1 pound fresh halibut fillet

2 tablespoons dill weed, plus additional for serving, chopped

Juice of 1 lemon

1 tablespoon red wine vinegar

1/2 teaspoon Sea salt

1/2 teaspoon freshly ground black pepper

1/2 cup extra-virgin olive oil

Instructions

In a medium bowl, add the dill weed, lemon juice and vinegar.  Slowly add the olive oil, season with salt and pepper and mix until combined.

Put the halibut in a shallow baking dish and pour the sauce over the top.  Cover and marinate in the refrigerator for 2-3 hours.  Before grilling, remove the halibut from the marinade.  Prepare a grill to medium-high heat.  Grill the halibut until cooked through, approximately 10-12 minutes per side, making sure not to overcook. 

Remove the halibut from the grill.  Place on a platter or on individual plates.  Sprinkle the remaining dill weed over the top.  Squeeze a little fresh lemon juice and a drizzle of olive oil over the top.  Serve immediately with the roasted fava beans. 

Roasted Fava Beans

Ingredients

1 cup fava beans, removed from their pods

1 tablespoon fresh rosemary, finely chopped

1 green garlic bulb, minced

2 tablespoons extra-virgin olive oil

Sea salt

Instructions

Preheat the oven to 350°F.  In a medium pot, bring salted water to a boil.  Add the beans and let boil for 2-3 minutes.  Drain the beans and set aside.  (I prefer to leave the beans in their shell, but you can shell them with your fingers, if desired.)

In a medium bowl, add the beans, rosemary, garlic, and olive oil.  Season with the salt and gently toss to combine. Transfer the mixture to a baking sheet and roast for about 15 minutes.  Remove from the oven. 
Arrange the beans on a platter and serve immediately.