Grilled Halibut with a Mediterranean Sun Dried Tomato Relish

Halibut Season is here and I’m on the halibut band wagon!  Actually, I feel more like a walking halibut commercial.  It’s a happy day around these parts when halibut season opens each year.  Beautiful white and flaky, but delicate and sweet tasting fish from our Pacific Northwest waters.  Not only deliciously divine, halibut is a healthy dinner option and simple to prepare. 

Halibut is delicious pan seared, grilled, even oven roasted (so long as it has a topping).  And Fishmonger Jim, from our local Gemini Fish Market, shared with me another great method of preparing this beautiful fish.  Jim poaches his halibut in a little white wine, shallots and herbs.  I’ll get Jim to give me his recipe and post it soon.  

Meanwhile… here’s another great recipe for fresh halibut.  Tangy, sweet sun dried tomato, combined with fresh chopped oregano, lemon zest, green olives, capers and a little splash of lemon.  A great way to top your grilled, pan seared, or oven roasted halibut.  For something different, try adding just a splash of balsamic vinaigrette to your relish.  This relish can also be finely chopped into a fabulous bruschetta to serve over crostini.   

Serve with an herbed brown rice cous cous and roasted fresh spring asparagus (also in this blog under “sides”).   Simple, delicious and healthy.  Happy Cooking!

Serves 4

Ingredients

1 ½ – 2lbs fresh halibut

1 cup sun dried tomatoes in olive oil, julienned

½ cup green olives, sliced

2 tablespoons capers, drained and rinsed

1 tablespoon chopped fresh oregano

1 tablespoon chopped fresh Italian parsley

1-2 tablespoons fresh lemon juice

Zest of one lemon

1 clove garlic, minced

½ cup chopped artichoke hearts, not marinated (optional)

Pinch of sugar

Salt and pepper to taste

Directions

In a large bowl add the sun dried tomatoes, green olives, capers, chopped fresh herbs, lemon zest, garlic, sugar, and lemon juice.  Toss together and then taste for salt and pepper.  Set aside. 

To Grill the halibut, brush olive oil on the halibut and season with salt and pepper.  Heat the grill to 400F.  Grill the halibut for several minutes on each side, depending on thickness.  Halibut steaks are the best cuts for grilling.  If you have a halibut fillet, try pan searing or oven roasting. 

To oven roast the halibut, preheat the oven to 375F.  Drizzle a little olive oil over the halibut and season with a little salt and pepper.  Place in a baking dish and roast until the fish is flaky to the touch.  This will be about 8-10 minutes depending on thickness. 

To pan sear the halibut, heat a large skillet on medium high heat with a high heat oil such as safflower or sunflower oil.  Season the halibut with salt and pepper and when the oil is hot add it to the pan.  Turn the heat down to medium and let the halibut sear for several minutes.  Typically the fish will turn easily when it’s ready. If it won’t budge, let it sit a little longer.  Sear on each side for several minutes, and if the fish is thick, pop it in a preheated 375F oven to finish cooking.

When the fish is ready, transfer individual pieces to plates and then mound several tablespoons of relish on top.  Garnish with additional chopped fresh Italian parsley or oregano.  Serve immediately.

Compliment this dish with a side of herbed brown rice cous cous and roasted spring asparagus.

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