Invoke the essential flavors of Greece with grilled fish, feta cheese and lemon.

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Dining Tip: Grilled Halibut with Arugula and Feta

A simple, smoky and tasty Greek-inflected dish for the grill

Posted: September 10, 2012

Note: This recipe originally appeared as part of an article, "Grilling with Family in Houston," by Owen Dugan, in the July 31, 2012 issue of Wine Spectator.

• 4 8-ounce halibut fillets
• Extra-virgin olive oil
• Kosher salt
• 1/2 cup arugula
• 8 ounces feta cheese, cubes still in brine
• Black pepper
• 1 tablespoon lemon zest
• 1 teaspoon chives, sliced
• 1 lemon, sliced into wedges

1. Preheat a char grill to medium-high heat, about 350° F to 400° F.

2. Season both sides of the halibut with olive oil and kosher salt. Place the fish, flesh side down, on the grill. Cook for 2 minutes.

3. Keeping the fish flesh side down, lift it from the grill and rotate one-quarter turn. Cook for 2 minutes. Flip the fish and cook for an additional 4 minutes, or until the fish is cooked to desired doneness.

4. Place arugula on the bottom of the plate. Place fish on top of the arugula.

5. Break the large cube of feta into pieces, and place on top of the fish and around the plate. Drizzle olive oil over the fish and feta cheese. Season with black pepper and fresh lemon zest. Garnish with chives and lemon wedges. Serves 4.