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.
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
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
How to Make It
Preheat grill to medium-high heat.
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.
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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