ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Halibut with Grilled Tomato and Olive Relish

Photo: Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Total time 40 mins
Yield 4 servings (serving size: 1 fillet and about 1/3 cup tomato mixture)
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

Nutrition Information

  • calories 318
  • fat 16.3 g
  • satfat 2.2 g
  • monofat 10.3 g
  • polyfat 2.6 g
  • protein 35.3 g
  • carbohydrate 6.7 g
  • fiber 1.2 g
  • cholesterol 52 mg
  • iron 2 mg
  • sodium 548 mg
  • calcium 97 mg

How to Make It

  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.