Alaska Halibut with Kalamata Relish
| Quantity | Description |
|---|---|
| 3 cups | black pitted Kalamata or brine-cured olives, chopped |
| 3 cups | pitted green olives, chopped |
| 2-2/3 cups | roasted red peppers, coarsely chopped |
| 2 cups | red or yellow roma tomoatoes, seeded and chopped |
| 1-1/2 cups | chopped Italian or curly parsley |
| 1/2 cup | minced garlic |
| 24 fillets | capers, drained |
| 1/2 cup | olive oil |
| 1/4 cup | red wine vinegar |
| salt and pepper | |
| 24 | 6 oz Alaska Halibut steaks or fillets, thawed if necessary |
INSTRUCTIONS
Prepare relish: In bowl, combine black and green olives, roasted peppers, tomatoes, parsley, garlic and capers.
In food processor or blender, mix anchovy fillets, olive oil and wine vinegar until smooth. Stir anchovy blend into olive relish.
Brush halibut with olive oil and season with salt and pepper, if desired. Broil or bake at 400°F for 10 minutes per inch of thickness, about 5 to 6 inches from heat.
To serve, top each halibut steak with 1/2 cup olive relish.