Grilled Halibut with Tomato-Olive Herb Relish

I adore halibut and usually just prepare it simply, it's mild flavor and meaty texture make it a perfect partner for interesting finishes, such as this light and healthy fresh relish.

The uncooked relish is also fabulous on other fish, grilled chicken, chops, as a topping for toast slices, or mixed in with your favorite pasta.



You can either prepare it up to an hour ahead, or mix it up right before serving.

This time I served with fresh, steamed green beans with toasted pine nuts, along with grilled Russet potato slabs. To make them, I nuke the potatoes until just tender, when they are cool enough to handle slice 1/2 -inch to 3/4-inch thick slabs. Brush with olive oil, sprinkle with salt and grill until as crispy as you like. To finish I sprinkle some Piment d'Espelette (or Cayenne pepper) over, lightly.

If you would like the recipe for the relish, and some suggestions for variations ~
Please visit my recipe blog for a printable copy of the recipe.


Click HERE for the recipe. :)