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Grilled Panzanella Salad with Smoked Halibut

Bri Coelho

Hi! I'm Bri Coelho

I'm a professional chef and pastry chef and I am passionate about making everyday delicious and eating real food!




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Grilled Panzanella Salad with Smoked Halibut

Servings: 6


1 pound fresh halibut fillets 

4 large slices of Sourdough bread

2 cobs of corn

10 ounces cherry tomatoes, cut in half

3 Roma tomatoes, quartered

1 red onion sliced into thin rounds

2 fresh peaches, sliced

2 avocados, sliced or diced

10 basil leaves, julienned 

Olive Oil

Balsamic Vinegar

Kosher Salt and ground Black Pepper


  1. Preheat a smoker to 250F
  2. Season the halibut fillets with salt and pepper and gently coat each side with a dash of olive oil.
  3. Place the fillets in the smoker and let cook for 15 minutes.
  4. After the fish is fully cooked through remove it from the smoker and turn up the heat to 400F.
  5. Drizzle the sourdough with some olive oil on each side.
  6. Then place the sourdough slices and corn on the grill. Grill for about 5 minutes on each side or until the bread is toasted.
  7. While the bread and corn cook, add the cherry tomatoes, Roma tomatoes, red onion, peaches and avocado to a large bowl. Drizzle in some olive oil and a bit of balsamic vinegar. Season with salt and pepper, toss well to combine.
  8. Once the bread is toasted and the corn has grill marks, cut the bread into 1 inch cubes, and slice the corn off the cob. Add the bread cubes, corn, and basil to the tomatoes, and toss to combine.
  9. Top with the smoked halibut, then serve!

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Hi! I'm Bri Coelho

I really love horses, tacos, matcha, and cooking healthy food!