Alaska Halibut with Kalamata Relish
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.