Halibut With Kalamata Relish
1 recipe relish
3 cups black pitted Kalamata or brine-cured olives, chopped
3 cups green pitted olives, chopped
2 2/3 cups roasted red peppers, coarsely chopped
2 cups red or yellow Roma tomatoes, seeded and chopped
1 1/2 cups chopped Italian parsley
1/4 minced garlic
1/4 cup Capers, drained
24 anchovy fillets
1/2 cup olive oil
1/4 cup red wine vinegar
1 recipe fish
1/2 cup olive oil
26 (6-oz.ea) halibut steaks, (thawed if necessary)
RELISH:
In bowl, combine black and green olives, roasted peppers, tomatoes, parsley,
garlic and capers. In food processor or blender, mix anchovy fillets, olive
oil and wine vinegar until smooth. Stir anchovy blend into olive relish. Preheat
oven to 400°F. Brush halibut with olive oil and season with salt and black
pepper, if desired. Broil or bake for 10 minutes per inch of thickness, about
5 to 6 inches from heat. To serve, top each halibut steak with 1/2 cup olive
relish. Yield: 24 (6-oz.) servings and 3 quarts relish.