Grilled Halibut with Radish and Cucumber Salad

Preheat the grill to medium-high heat.

In a small bowl, combine kalamata olives, capers, zest and parsley. Set aside.

Season the halibut fillets with salt and pepper and brush with 2 tablespoons Girard’s® Champagne Dressing. Brush the grill grates with oil and grill the fish 3 to 4 minutes per side.

Remove fish from grill and pour 1/4 cup dressing over all.

Arrange cucumbers and radishes on the plate and drizzle with the remaining dressing. Place halibut on top of the salad and top with the olive mixture. Serve.