Grilled Halibut & Peach Salad with Chimichurri Dressing

4 Servings 

Ripe and juicy peaches add the perfect sweetness to this fresh salad crowned with warm grilled halibut and a piquant dressing. Complemented by aromatic flavors of fresh herbs with light and flaky fish, this dish is a stellar hit, even with the toughest crowd. Don’t like halibut? Try grilled shrimp or chicken instead!


Chimichurri Dressing 

3/4 fresh Italian parsley, leaves and tender stems only 
3 fresh oregano 
1/2 tsp lemon zest 
2 tbsp Alpha Gourmet Keto Oil Blend 
3 tbsp water 
3 tbsp red wine vinegar or sherry vinegar 
1 garlic clove, minced 
1/8 tsp your favorite hot sauce (optional) 
1/2 tsp sea salt 
freshly ground black pepper, to taste 


1 pound fresh skinless halibut fillet 
1 tbsp Alpha Gourmet Keto Oil Blend 
1 tsp lemon zest 
3 cups mixed baby greens 
2 ripe peaches, pit removed and cut into wedges 
2 heirloom tomatoes, cut into chunks 
2 tbsp sliced toasted almonds 
salt and freshly ground black pepper, to taste 


Chimichurri Dressing

  1. Add all ingredients to bowl of a blender or food processor and blend until well combined but not completely smooth.
  2. Season to taste with additional salt and pepper.

Chimichurri dressing an be made up to 2  hours ahead and kept covered room temperature 


  1. Wash the halibut and pat it dry. In a small bowl whisk together Alpha Gourmet Keto Oil Blend, lemon zest and a pinch of salt and pepper. Pour over the halibut and let marinade in the refrigerator for 30 minutes.
  2. Preheat grill over medium heat.
  3. Grill halibut for 5 minutes then turn and grill for another 5 minutes. Remove to a clean plate.
  4. Serve the delicious grilled halibut over a bed of mixed greens, peaches and tomatoes. Drizzle the salad with chimichurri dressing and garnish with a sprinkling of almonds.


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