Halibut with a Green Olive Relish

Check out my friend Robin’s blog  
Hippo Flambe

Robin is giving away Deborah Krasner’s Good Meat Cookbook. This Cookbook would be a wonderful addition  to your cookbook collection.

Four more weeks until halibut season opens again.   

Halibut season usually runs from March until at least November.  In the short off-season I have to make due with frozen halibut.  It really isn’t much of a hardship though.  The halibut is flash frozen at sea so it is the next best thing to fresh.  
 I stopped on my way home from  work tonight and picked up halibut for our dinner at my favourite Seafood shop in Cowichan Bay – Cowichan Bay Seafood.    It is actually on my home if I take a slightly different route down through Cowichan Bay. 
 
While the rice cooked and the oven heated I chopped up green pimento filled olives, added chopped seeded tomatoes, minced garlic and parsley, lemon zest, lemon juice, olive oil, and salt and pepper to make a relish/salsa to serve with the fish.  
I pulled out my grill pan which I hadn’t used in quite a while.   Seared the fish on one side first before turning and then finishing off in a hot oven.  

5 Comments Add yours

  1. I have been thinking about halibut a grrest deal in the past week. I love it's meaty tecture and mild flavour..perfect for this amped up relish.

  2. come sempre una super ricetta!!!!!!buonaaaaaaaaa!baci!

  3. Bellini Valli, it is the meaty texture that I also like about halibut. Halibut is the only fish that I really love.Thanks Federica.Ann

  4. Ann, Thanks for the link. I appreciate all the traffic I get for this giveaway. I am filing this recipe idea away in my head. I love the idea of the olive relish and my 5 year old would as well. I would just have to think of something to go on the fish for my husband and 8 year old.-Robin

  5. Marysol says:

    Ann, I would've never thought to combine an olive relish with a delicate fish like Halibut, but I happen to love both, olives and Halibut. And this dish sounds perfectly delicious!

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