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. :)


  1. Hi Mary..I love fish w/ salsas..My DD got me hooked..the freshness w/ fish is incomparable to any sauce..
    Like a summer day..but crisp :)

    Your photos are mouth watering and it looks like such a fabulously healthy dish.
    I need to eat fish more..and more salsas.I was just saying about fish last night:)

  2. I saw this dexcription on my blogroll and I had to come take a peek!!! I am a huge lover of halibut!!! I am going to copy the recipe and make this very soon!!! Your photos are GORGEOUS!!!

    Thank you!!!
    Have a wonderful Sunday!!!

  3. That just looks so delicious...I want a bite right now! Magnificent pics Mary!

  4. This was timely! I have halibut in the fridge waiting to be grilled. I was just thinking about what kind of salsa to have when I saw your post! This salsa will be a great touch and I have everything! No trip to the store!

  5. It's dinner time and I certainly wish I had some fresh fish. Your pictures are fantastic. The salsa is beautiful.


  6. I agree, what a fresh and healthy looking meal. You could use the salsa on any white fish. I'm making a mental note for this (that's risky, maybe I better write it down!!) Your pics really bring the whole dish to life while highlighting just the fish.

    Thanks Mary....Diane

  7. Mmmmm - halibut! It's one of the few fish I actually like! The salsa looks delicious and a perfect accompaniment to the halibut. Beautiful, as always, Mari!

  8. The colors of that dish are just beautiful!

  9. Beautiful photos. Found you on - always looking for new ways to prepare fish. Definitely trying this one and following you. Thanks!

  10. Thank you SO much for your comments. It's so kind of you to take the time.

    We're trying to eat in a healthier way, so I'm attempting to keep meals bright, fresh and full of flavor with less fat.

    When I post extra decadent looking, fat filled goodies, just KNOW most of them are going elsewhere and not staying in my house. *sigh*

    Thank you so much for following along, I love your feedback and heartfelt comments. :) :) :)
    xo~ m.

  11. Oh that makes me weak with hunger (and I ate a huge dinner). I'm definitely going to go over and get this recipe. Thanks for sharing it. laurie

  12. as always, looks delicious and as always GORGEOUS photos!

  13. That is a very pretty and flavorful topping. Makes me want to cook fish tonight!

  14. Mari, this is one of my favorite ways to serve fish - fresh, flavorful and a feast for the eyes!

  15. Hello Mari, this is such a perfect dish, healthy and beautiful, happy Monday, Kathy.

  16. Halibut is a favorite of mine, and it looks heavenly topped with your wonderful salsa. I'm imagining the salsa on little slices of toasted baguette. This may be light but it couldn't have any more flavor. Delicious!

  17. Please feed me Mari? Every day!


  18. Mary, what a gorgeous photo. Tomato and Black Olive Salsa is one of my favourite ways to serve halibut.


Thank you for your comments, friends ~ they make my day!

A Sampling of my food . . .


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