Roasted Halibut with Greek Relish

10 minutes Prep Time
18 minutes Cook Time
6 Servings

Grilled flaky halibut topped with a Greek relish made with Petite Diced tomatoes, fresh basil, Kalamata olives, onion and feta cheese from Chef JJ’s Backyard!

Ingredients

  • 2 cans Red Gold Canned Petite Diced Tomatoes 14.5 oz, drained

  • OR

  • 1 can Red Gold Canned Petite Diced Tomatoes 28 oz, drained

  • 1/4 cup extra virgin olive oil
  • 3 garlic cloves, minced
  • 1/2 tablespoon kosher salt
  • 1/4 cup chopped fresh basil
  • 10 ounces Kalamata olives, sliced about 1/4 inch thick
  • 1 small red onion, finely diced
  • 3 ounces feta cheese
  • 2 tablespoons red wine vinegar
  • 2 tablespoons canola oil
  • 2 pounds Halibut or white fish of choice
  • Kosher salt and freshly ground black pepper to taste

Instructions

Step one

Blend all ingredients, except the halibut, together and refrigerate for a few hours.

Step two

Pre-heat grill to 400° degrees with indirect heat.

Step three

Season halibut fillets lightly with salt and black pepper.

Step four

Place seasoned halibut on grill and roast for 8-10 minutes or until the fish just begins to flake.

Step five

When fish is almost done, place a small amount of the tomato relish on top of the fish and allow to warm through.

Step six

Remove fish from heat and place it on a small pile of the tomato relish allowing the heat of the fish to warm the tomato relish through. Serve warm.

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