Halibut with Charred Garlic Oil and Tomato Relish

This delicious Halibut with Charred Garlic Oil and Tomato Relish is a quick and easy meal perfect for any occasion. With juicy grilled halibut paired with fresh and tangy tomato relish, this dish is light, flavorful, and simple to make. It’s a healthy option you can easily customize with common ingredients!

Ingredients Needed:

• 250g red pear tomatoes, halved
• 250g yellow pear tomatoes, halved
• 70g pitted Kalamata olives
• 80g red onion, diced
• 15g chopped flat-leaf parsley
• 5g fresh tarragon leaves, chopped (plus extra for garnish)
• 120ml extra-virgin olive oil
• Salt and freshly ground black pepper, to taste
• 5 cloves garlic, crushed to a paste
• 60ml olive oil
• 255g halibut fillets

How To Make Halibut with Charred Garlic Oil and Tomato Relish?

1. Make the Relish: Mix tomatoes, olives, onion, parsley, tarragon, and 120ml olive oil in a bowl. Season with salt and pepper, then let sit for 30 minutes.
2. Marinate the Fish: Mix garlic paste and 60ml olive oil. Brush on both sides of the halibut fillets and let marinate for 15 minutes.
3. Grill the Halibut: Preheat the grill to high. Season fish with salt and pepper. Grill for 5 minutes per side until cooked through.
4. Serve: Place the halibut on a platter, garnish with tarragon, and serve with the tomato relish.

Recipe Tips:

• Don’t Overcook the Fish: Grill the halibut just until it’s cooked through and slightly charred to avoid drying it out.
• Let the Relish Rest: Allow the tomato relish to sit for 30 minutes before serving to let the flavors develop.
• Use Fresh Herbs: Fresh tarragon enhances the dish’s aroma and flavor, so make sure to use it for both the relish and garnish.
• Preheat the Grill: Ensure the grill is hot before cooking to get a nice char on the fish.
• Season Generously: Don’t be shy with the salt and pepper on both sides of the halibut to bring out the full flavor.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover halibut and tomato relish cool to room temperature, then store them in separate airtight containers in the fridge for up to 2 days.
• Reheat: Heat a pan with a little olive oil and reheat the halibut for 2-3 minutes per side.

Nutrition Facts:

• Calories: 956 kcal
• Total Fat: 94.99g
• Saturated Fat: 12.99g
• Cholesterol: 0mg
• Sodium: 0mg
• Potassium: 0mg
• Total Carbohydrate: 0g
• Dietary Fiber: 0g
• Sugars: 0g
• Protein: 0g

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Halibut with Charred Garlic Oil and Tomato Relish

Author: Mohamed Shili Cooking Method:Grilling Cuisine:American Courses:Dinner Recipe Keys: H Halibut with Charred Garlic Oil and Tomato Relish

Difficulty:BeginnerPrep time: 15 minutesCook time: 10 minutesRest time: 30 minutesTotal time: 55 minutesServings:4 servingsCalories:956 kcal Best Season:Suitable throughout the year

Description

This delicious Halibut with Charred Garlic Oil and Tomato Relish is a quick and easy meal perfect for any occasion. With juicy grilled halibut paired with fresh and tangy tomato relish, this dish is light, flavorful, and simple to make. It’s a healthy option you can easily customize with common ingredients!

Ingredients

• 250g red pear tomatoes, halved
• 250g yellow pear tomatoes, halved
• 70g pitted Kalamata olives
• 80g red onion, diced
• 15g chopped flat-leaf parsley
• 5g fresh tarragon leaves, chopped (plus extra for garnish)
• 120ml extra-virgin olive oil
• Salt and freshly ground black pepper, to taste
• 5 cloves garlic, crushed to a paste
• 60ml olive oil
• 255g halibut fillets

Instructions

1. Make the Relish: Mix tomatoes, olives, onion, parsley, tarragon, and 120ml olive oil in a bowl. Season with salt and pepper, then let sit for 30 minutes.
2. Marinate the Fish: Mix garlic paste and 60ml olive oil. Brush on both sides of the halibut fillets and let marinate for 15 minutes.
3. Grill the Halibut: Preheat the grill to high. Season fish with salt and pepper. Grill for 5 minutes per side until cooked through.
4. Serve: Place the halibut on a platter, garnish with tarragon, and serve with the tomato relish.

Notes

• Don’t Overcook the Fish: Grill the halibut just until it’s cooked through and slightly charred to avoid drying it out.
• Let the Relish Rest: Allow the tomato relish to sit for 30 minutes before serving to let the flavors develop.
• Use Fresh Herbs: Fresh tarragon enhances the dish’s aroma and flavor, so make sure to use it for both the relish and garnish.
• Preheat the Grill: Ensure the grill is hot before cooking to get a nice char on the fish.
• Season Generously: Don’t be shy with the salt and pepper on both sides of the halibut to bring out the full flavor.

Keywords:Halibut with Charred Garlic Oil and Tomato Relish