Grilled Halibut with Italian Olive Relish

Name: Grilled Halibut with Italian Olive Relish
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1/4 cup olive oil; 4 tablespoons 1/2 stick unsalted butter; 2 teaspoons anchovy paste; 2 cloves garlic (smashed and peeled); 1/3 cup pitted mixed olives (chopped); 1/4 cup teardrop tomatoes (halved); 2 tablespoons chopped fresh Italian parsley; Four 6-ounce skinless halibut fillets; 1 teaspoon kosher salt; 2 teaspoons olive oil

You must be signed in to print this content

This crispy halibut is made even better with a big-flavor relish starring olives, cherry tomatoes, garlic and anchovy paste.

Servings

Prep Time

10 minutes

Cook Time

20 minutes

Calories

418

Author:

Giada De Laurentiis

Image of Grilled Halibut with Italian Olive Relish

Ingredients

For The Relish:

1/4 cup olive oil

Added to Bag View Bag or Continue Shopping.

Cart Error Some items became unavailable. Update the quantity and try again.
4 tablespoons 1/2 stick unsalted butter
2 teaspoons anchovy paste
2 cloves garlic (smashed and peeled)
1/3 cup pitted mixed olives (chopped)

Added to Bag View Bag or Continue Shopping.

Cart Error Some items became unavailable. Update the quantity and try again.
1/4 cup teardrop tomatoes (halved)
2 tablespoons chopped fresh Italian parsley

For The Fish:

Four 6-ounce skinless halibut fillets
1 teaspoon kosher salt
2 teaspoons olive oil

Instructions

This recipe originally appeared on Giada on the Beach. Episode: Italian Surf 'n' Turf.
Preheat a grill or grill pan to medium high.
For the sauce: Put the olive oil, butter, anchovy paste, garlic and olives in a small skillet. Warm over medium heat until the butter is melted and the sauce is gently simmering, about 5 minutes. Remove from the heat and stir in the tomatoes and parsley.
For the fish: Sprinkle the halibut fillets on both sides with the salt and drizzle with the olive oil. Grill until grill-marked and opaque throughout, about 4 minutes per side.
Transfer the fish to a serving platter and spoon the bagna cauda over the top.