Grilled Halibut with Tomato, Green Olive, and Celery Sauce

Grilled Halibut with Tomato, Green Olive, and Celery Sauce (0813)
Photo by Annabelle Breakey
Hands-on Time 45 mins Stand Time 30 mins Total Time 1 hr 15 mins

Inspired by the flavors of both a Bloody Mary and Italian salsa verde, this easy, bright sauce works with almost any fish.

 

This recipe, and others like it, can be found in the article “These Fresh Tomato Recipes Are the Perfect Summer Dishes.”

Ingredients

  SAUCE
 1/3 cup minced red onion
 1/4 cup chopped flat-leaf parsley
 3 tablespoons extra-virgin olive oil
 2 tablespoons sherry vinegar
 1 tablespoon lemon juice
 1 tablespoon prepared horseradish
 2 large inner celery stalks, finely diced
 1 pound orange or red tomatoes, finely chopped
  About 1 teaspoon hot sauce, such as Tabasco
  About 1/4 teaspoon kosher salt
 2 to 3 large anchovies, minced and mashed with flat side of a chef's knife
  About 8 cracked green olives, pitted* and minced
  FISH
 6 Pacific halibut fillets with skin, each 1 in. thick and 5 to 6 oz.
 1 tablespoon olive oil
 1 teaspoon pepper
 3/4 teaspoon kosher salt
 1/2 teaspoon celery salt
Nutrition Facts
Amount Per Serving
Calories 327Calories from Fat 44
% Daily Value *
Total Fat 16g25%
Saturated Fat 2.3g12%
Cholesterol 66mg22%
Sodium 1319mg55%
Total Carbohydrate 5.5g2%
Dietary Fiber 1.3g6%
Protein 39g78%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

Step 1
1

Make sauce: Combine ingredients in a bowl, adding hot sauce, salt, anchovies, and olives to taste. Set aside 30 to 60 minutes for flavors to come together.

Step 2
2

Heat a grill to high (about 450°). Prepare fish: In a large, shallow bowl, coat fish with oil. Combine pepper, kosher salt, and celery salt; rub all over fish. Oil cooking grate, using a wad of oiled paper towels and tongs. Grill fish, turning once, until marks appear and fish is just cooked through, 5 to 6 minutes total. Serve with sauce.

Step 3
3

*To pit olives, smash one at a time with the flat side of a chef's knife, and cut out pit.

Ingredients

  SAUCE
 1/3 cup minced red onion
 1/4 cup chopped flat-leaf parsley
 3 tablespoons extra-virgin olive oil
 2 tablespoons sherry vinegar
 1 tablespoon lemon juice
 1 tablespoon prepared horseradish
 2 large inner celery stalks, finely diced
 1 pound orange or red tomatoes, finely chopped
  About 1 teaspoon hot sauce, such as Tabasco
  About 1/4 teaspoon kosher salt
 2 to 3 large anchovies, minced and mashed with flat side of a chef's knife
  About 8 cracked green olives, pitted* and minced
  FISH
 6 Pacific halibut fillets with skin, each 1 in. thick and 5 to 6 oz.
 1 tablespoon olive oil
 1 teaspoon pepper
 3/4 teaspoon kosher salt
 1/2 teaspoon celery salt

Directions

Step 1
1

Make sauce: Combine ingredients in a bowl, adding hot sauce, salt, anchovies, and olives to taste. Set aside 30 to 60 minutes for flavors to come together.

Step 2
2

Heat a grill to high (about 450°). Prepare fish: In a large, shallow bowl, coat fish with oil. Combine pepper, kosher salt, and celery salt; rub all over fish. Oil cooking grate, using a wad of oiled paper towels and tongs. Grill fish, turning once, until marks appear and fish is just cooked through, 5 to 6 minutes total. Serve with sauce.

Step 3
3

*To pit olives, smash one at a time with the flat side of a chef's knife, and cut out pit.

Grilled Halibut with Tomato, Green Olive, and Celery Sauce
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