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
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
How to Make It
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.
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.
*To pit olives, smash one at a time with the flat side of a chef's knife, and cut out pit.
I was compelled by the ingredient list but disappointed by the result. In particular I felt the sherry vinegar and parsley did not harmonize well with the rest of the ingredients. We added almost the full can of anchovies (far more than 2-3) and the full amount of hot sauce to try to achieve a "balance" that worked. While that made it better, this just didn't do it for us.