Alaska Halibut with Kalamata Relish

Menu Part: 
Cuisine Type: 

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.


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


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.

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