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Grilled Halibut with Tomato, Green Olive, and Celery Sauce

Photo: Annabelle Breakey; Styling: Nissa Quanstrom
Hands-on time 45 mins
Stand time 30 mins
Yield Serves 6
Inspired by the flavors of both a Bloody Mary and Italian salsa verde, this easy, bright sauce works with almost any fish.


  • 1/3 cup minced red onion
  • 1/4 cup chopped flat-leaf parsley
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons sherry vinegar
  • 1 tablespoon lemon juice
  • 1 tablespoon prepared horseradish
  • 2 large inner celery stalks, finely diced
  • 1 pound orange or red tomatoes, finely chopped
  • About 1 teaspoon hot sauce, such as Tabasco
  • About 1/4 teaspoon kosher salt
  • 2 to 3 large anchovies, minced and mashed with flat side of a chef's knife
  • About 8 cracked green olives, pitted* and minced
  • FISH
  • 6 Pacific halibut fillets with skin, each 1 in. thick and 5 to 6 oz.
  • 1 tablespoon olive oil
  • 1 teaspoon pepper
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon celery salt

Nutrition Information

  • calories 327
  • caloriesfromfat 44 %
  • protein 39 g
  • fat 16 g
  • satfat 2.3 g
  • carbohydrate 5.5 g
  • fiber 1.3 g
  • sodium 1319 mg
  • cholesterol 66 mg

How to Make It

  1. Make sauce: Combine ingredients in a bowl, adding hot sauce, salt, anchovies, and olives to taste. Set aside 30 to 60 minutes for flavors to come together.

  2. Heat a grill to high (about 450°). Prepare fish: In a large, shallow bowl, coat fish with oil. Combine pepper, kosher salt, and celery salt; rub all over fish. Oil cooking grate, using a wad of oiled paper towels and tongs. Grill fish, turning once, until marks appear and fish is just cooked through, 5 to 6 minutes total. Serve with sauce.

  3. *To pit olives, smash one at a time with the flat side of a chef's knife, and cut out pit.