Halibut with Grilled Tomato and Olive Relish

Name: Halibut with Grilled Tomato and Olive Relish
Total time: 40 min
Yield: 4 servings (serving size: 1 fillet and about 1/3 cup tomato mixture)
Ingredients: 2 ½ tablespoons extra-virgin olive oil, divided; 1 (12-ounce) beefsteak tomato, halved crosswise and seeded; .38 teaspoon salt, divided; ½ teaspoon freshly ground black pepper, divided; Cooking spray; 2 tablespoons thinly sliced fresh basil; 1 tablespoon chopped fresh oregano; 1 ½ tablespoons finely chopped shallots; ½ teaspoon grated lemon rind; 1 ½ teaspoons fresh lemon juice; 2 ounces pitted green olives, coarsely chopped; 1 garlic clove, minced; 4 (6-ounce) halibut fillets

3 Ratings
3 Reviews

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.

Recipe by Cooking Light September 2009

Gallery

Credit: Photo: Becky Luigart-Stayner; Styling: Jan Gautro

Recipe Summary

total:

40 mins

Yield:

4 servings (serving size: 1 fillet and about 1/3 cup tomato mixture)

Nutrition Info

Directions

Step 1
Preheat grill to medium-high heat.

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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.

Nutrition Facts

Per Serving:

318 calories; fat 16.3g; saturated fat 2.2g; mono fat 10.3g; poly fat 2.6g; protein 35.3g; carbohydrates 6.7g; fiber 1.2g; cholesterol 52mg; iron 2mg; sodium 548mg; calcium 97mg.

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karenfar

09/23/2012

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

08/17/2010

I used mahi mahi but otherwise followed the recipe exactly--very tasty!

cindiherres

09/01/2009

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!

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Halibut with Grilled Tomato and Olive Relish

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (3)

All Reviews for Halibut with Grilled Tomato and Olive Relish

Account

Halibut with Grilled Tomato and Olive Relish

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (3)

All Reviews for Halibut with Grilled Tomato and Olive Relish