Halibut with a Greek Olive Relish

The original recipe calls for cod, but since I couldn’t find cod loins (which are an even thickness), I opted for halibut with excellent results. Snapper or sea-bass would also work. The relish is a perfect accompaniment, not too assertive as to take over the delicate halibut, but a nice flavor with the orange and green olives. I served this with a classic Caesar Salad. Serves 4.

Recipe

(4) 4-6 oz. skinless halibut fillets, at least 1-inch thick
1 T. olive oil

Relish:
1/2 c. pitted green olives (Castelvetrano olives work well), coarsely chopped
1/2 c. toasted slivered almonds
1 small garlic clove, minced
1 tsp. grated orange zest + 1/4 c. juice from 1 large orange
1/4 c. olive oil
1/4 c. fresh mint, minced
2 tsp. white wine vinegar
slight pinch of cayenne pepper

For the relish pulse the olives, nuts, garlic and orange zest in a food processor until finely chopped, 10-12 pulses. Transfer to a bowl and stir in the orange juice, oil, mint and vinegar. Season with salt and cayenne to taste. Set aside.

For the halibut adjust the oven rack to middle position and heat oven to 425-degrees.

Pat the halibut dry with paper towels and season with salt and pepper. The recipe calls for sprinkling 1/2 tsp. sugar over the presentation side of the fillets but I found this didn’t help the browning and was unnecessary.

Heat oil in a 12-inch oven safe, nonstick skillet over medium-high heat until just shimmering. Add the halibut fillets, presentation side down (i.e. the side that originally didn’t have the skin on) and sear until slightly browned, about 2-4 minutes. Gently flip over, transfer skillet to oven and roast for 7 minutes. Serve with relish on the side.