Halibut with Grilled Tomato and Olive RelishPreface

Mild halibut pairs nicely with this tangy relish, starring tasty late-summer tomatoes. Any other meaty, firm fish, such as wild salmon or striped bass, will also work. Halibut with Grilled Tomato and Olive Relish will surely get the apatite going

Ingredients

2 1/2 tablespoons extra-virgin olive oil, divided
1 (12-ounce) beefsteak tomato, halved crosswise and seeded
3/8 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided

Cooking spray

2 tablespoons thinly sliced fresh basil
1 tablespoon chopped fresh oregano
1 1/2 tablespoons finely chopped shallots
1/2 teaspoon grated lemon rind $
1 1/2 teaspoons fresh lemon juice $
2 ounces pitted green olives, coarsely chopped
1 garlic clove, minced
4 (6-ounce) halibut fillets

Preparation

1. Preheat grill to medium-high heat.

2. Brush 1 1/2 teaspoons oil over cut sides of tomato; sprinkle evenly with 1/8 teaspoon salt and 1/8 teaspoon pepper. Place tomato, cut sides down, on grill rack coated with cooking spray. Cover and grill 8 minutes. Cool slightly; peel and chop tomato. Combine tomato, 1/8 teaspoon salt, 1/8 teaspoon pepper, 1 tablespoon oil, basil, and next 6 ingredients (through garlic); toss gently.

3. Brush fillets evenly with 1 tablespoon oil; sprinkle evenly with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Place fillets, flesh side down, on grill rack coated with cooking spray. Grill 5 minutes; turn and grill 3 minutes or until fish flakes when tested with a fork or until desired degree of doneness. Serve with tomato mixture.

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