Alaska Halibut with Kalamata Relish

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
24

A mix of Kalamata olives, red peppers, roma tomatoes, parsley, garlic, and capers combined with an anchovy puree, this relish is the perfect way to "relish" fresh halibut steaks.

Ingredients

3 cups black Kalamata or brine-cured olives, chopped
3 cups green pitted olives, chopped
2 2⁄3 cups roasted red peppers, coarsely chopped
2 cups seeded and chopped red or yellow Roma tomatoes
1 1⁄2 cups chopped parsley
1⁄4 cup minced garlic
1⁄4 cup capers, drained
24 anchovy fillets
1 cup olive oil, divided
1⁄4 cup red wine vinegar
24 (6-oz.) Alaska halibut steaks, thawed if necessary
Salt and pepper, to taste

Steps

1. Combine olives, peppers, tomatoes, parsley, garlic, and capers for relish.

2. In a food processor or blender, puree anchovies, 1⁄2 cup olive oil, and vinegar until smooth. Stir into olive relish.

3. Brush halibut with 1⁄2 cup olive oil and season with salt and pepper. Broil or bake at 400ºF about 5-6 in. from heat, 10 min. per in. of thickness.

4. To serve: top each halibut steak with 1⁄2 cup relish.

More From FoodService Director

Ideas and Innovation
staff pack

To keep staff motivated, we locked them in a room together. As part of a midsemester training session, we formed work groups and sent them to a local Escape Room to see which team could play the game together most effectively and escape first. Not only was this training a great team-building experience, but it supported a local new business and gave our staff a memorable experience.

Ideas and Innovation
star employee

Senior leadership meets twice a year to do organizational talent planning for every position from the top down. We talk about who are the potential high-performers, and go through how they can grow. People are your differentiator—you need to take care of your assets, and your assets are your human resources.

Industry News & Opinion

Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

"The students are involved from seed to plate," Executive Chef Frank Turchan...

Sponsored Content
college students eating

From Ovention.

Today’s colleges and universities know they should offer more than a large selection of breakfast cereals in the morning and chicken tenders at lunch to appeal to students. When it comes to what’s trending on campuses, here’s a look at what directors can tune into to boost engagement.

1. Expanded dining hours

Late-night options have long been a popular fixture on college campuses, but if it’s too late, students often choose to venture to off-campus retailers to satisfy their cravings. According to Technomic’s 2017 College & University Consumer Trend...

FSD Resources