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.

How to Make It

Step 1

Preheat grill to medium-high heat.

Step 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.

Step 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.

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Ratings & Reviews

karenfar's Review

cindiherres
September 23, 2012
I made this for my husband and I and it was pretty good. We got the fish at Santa Monica seafood ($28.99/lb). I'm not sure the grilled tomato process was worth the effort. The relish was good but not a wow. we grilled the (1-inch+) fish for a total of 6 minutes and it was slightly over done. 4-5 minutes would have been perfect.

skspillman's Review

karenfar
August 18, 2010
I used mahi mahi but otherwise followed the recipe exactly--very tasty!

cindiherres's Review

skspillman
September 01, 2009
Just made the recipe tonight. It was fantastic! I didn't have halibut, so used another white fish. The relish was so sweet, yet tart from the olives. I used one store bought roma tomato (somewhat bland), some cherry tomatos from my garden, and threw a couple of sundried tomatos in also. I served it with brown basamati rice and steamed veggies. Absolutely fantastic, and would be a great special occasion meal with the pricier halibut! I will definately make this again!