Grilled Halibut, Tomatoes, Lemons & Olives


Total Time: 25 min

Prep: 15 min

Cook: 10 min

Serves: 4


Firm, mild halibut fillets take on robust notes when grilled. Be sure to brush the fillets with oil and coat the grill rack with nonstick spray so they release easily. If you worry about the fish sticking, you can use skin-on fillets and grill the fish skin side down the entire time. If you can find cherry tomatoes on the vine, they are lovely and hold together well on the grill, saving you the small effort of skewering them.


  • 4 sprays cooking spray
  • 2 tbsp extra virgin olive oil, divided
  • 24 oz uncooked halibut fillets, 4 (6-oz) fillets
  • 2 tsp fresh thyme, divided
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • 12 oz cherry tomatoes, on the vine, or 2 cups cherry tomatoes
  • 16 castelvetrano whole olives, pitted
  • lemons, large, halved
  • ¼ cup fresh parsley, flat-leaf variety, chopped


  1. Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.
  2. Dividing equally, brush 1 tbsp oil over both sides of each fillet and sprinkle with 1 tsp thyme, salt, and black pepper. Coat tomatoes and olives with nonstick spray. (If using loose tomatoes, thread them onto skewers.) Thread olives onto skewers.
  3. Arrange fish, tomatoes, olives, and lemon halves on grill. Close lid and cook until fish flakes easily with fork, about 3 minutes per side. Cook tomatoes and olives, turning occasionally, until charred and marked from grill, 5 to 6 minutes. Cook lemons, cut-side down, until charred and marked from grill, about 6 minutes.
  4. Arrange 1 fillet and 1 lemon half each on 4 plates. Divide tomatoes and olives among plates. Dividing equally, drizzle remaining 1 tbsp oil over each plate and sprinkle with parsley and remaining 1 tsp thyme.
  5. Serving Size: 1 plate.

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