Grilled Halibut with Tomato, Green Olive, and Celery Sauce

Photo: Annabelle Breakey; Styling: Nissa Quanstrom

Inspired by the flavors of both a Bloody Mary and Italian salsa verde, this easy, bright sauce works with almost any fish.

Yield: Serves 6
Recipe from Sunset

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Recipe Time

Hands On: 45 Minutes
Stand: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 327
  • Calories from fat: 44%
  • Protein: 39g
  • Fat: 16g
  • Saturated fat: 2.3g
  • Carbohydrate: 5.5g
  • Fiber: 1.3g
  • Sodium: 1319mg
  • Cholesterol: 66mg

Ingredients

  • SAUCE
  • 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

Preparation

  1. 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. 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.
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