Halibut with Grilled Tomato and Olive Relish |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Mild halibut pairs nicely with this tangy relish, starring tasty late-summer tomatoes. Any other meaty, firm fish, such as wild salmon or striped bass, will also work. Ingredients:
2 1/2 tablespoons extra-virgin olive oil, divided |
1 (12-ounce) beefsteak tomato, halved crosswise and seeded |
3/8 teaspoon salt, divided |
1/2 teaspoon freshly ground black pepper, divided |
cooking spray |
2 tablespoons thinly sliced fresh basil |
1 tablespoon chopped fresh oregano |
1 1/2 tablespoons finely chopped shallots |
1/2 teaspoon grated lemon rind |
1 1/2 teaspoons fresh lemon juice |
2 ounces pitted green olives, coarsely chopped |
1 garlic clove, minced |
4 (6-ounce) halibut fillets |
Directions:
1. Preheat grill to medium-high heat.
2. Brush 1 1/2 teaspoons oil over cut sides of tomato; sprinkle evenly with 1/8 teaspoon salt and 1/8 teaspoon pepper. Place tomato, cut sides down, on grill rack coated with cooking spray. Cover and grill 8 minutes. Cool slightly; peel and chop tomato. Combine tomato, 1/8 teaspoon salt, 1/8 teaspoon pepper, 1 tablespoon oil, basil, and next 6 ingredients (through garlic); toss gently.
3. Brush fillets evenly with 1 tablespoon oil; sprinkle evenly with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Place fillets, flesh side down, on grill rack coated with cooking spray. Grill 5 minutes; turn and grill 3 minutes or until fish flakes when tested with a fork or until desired degree of doneness. Serve with tomato mixture.
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