Alaska Halibut with Kalamata Relish

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