Basil Rubbed Halibut With Puttanesca Relish
Serves: 2
Brad Rosenbaum
1 January 1970
Based on User reviews:
43
Spice
63
Sweetness
49
Sourness
38
mins
Prep time (avg)
4
Difficulty
Ingredients:
2 tbsps
Red Wine Vinegar2 tsps
Anchovy Paste2 cloves
Garlic (finely chopped)1 tbsp
Extra-Virgin Olive Oil1
Jalapeno1 small
Onion (cut into thick slices)1 cup
Canola Oil1 cup
Kalamata Olive (chopped)1 tbsp
Capers (drained)Directions:
1
For the relish: Heat a charcoal or gas grill to medium-high for direct and indirect grilling
2
Whisk together the vinegar, anchovy paste, oregano, garlic and some salt and pepper in a small bowl
3
Slowly whisk in the olive oil and season with more salt and pepper if needed
4
Brush the tomatoes, jalapeno and onion with canola oil and season with salt and pepper
5
Grill the tomatoes until charred on both sides
6
Remove, let cool slightly and dice
7
Grill the onion until charred on both sides and slightly soft
8
Remove, let cool and dice
9
Grill the jalapeno until charred
10
Remove, let cool slightly and chop (do not seed or peel)
11
Add the tomatoes, onions, jalapeno, olives, capers, basil and parsley to the vinaigrette
12
For the halibut: Combine the canola oil, 1/2 cup of the basil and some salt and pepper in a blender and blend until smooth, about 1 minute
13
Strain into a bowl
14
Take about 1/4 cup of the basil oil and reserve in another bowl for the cooked fish
15
Heat a charcoal or gas grill to high for direct grilling
16
Brush the halibut on both sides with the larger quantity of basil oil and sprinkle with salt and pepper
17
Grill the fish on both sides until slightly charred and just cooked through, about 4 minutes per side
18
Remove and immediately drizzle over some of the reserved basil oil
19
Top with some of the puttanesca relish
20
Garnish with the basil sprigs