Grilled Halibut with Tomato, Green Olive, and Celery Sauce
Photo by Annabelle Breakey
Inspired by the flavors of both a Bloody Mary and Italian salsa verde, this easy, bright sauce works with almost any fish.
This recipe, and others like it, can be found in the article “These Fresh Tomato Recipes Are the Perfect Summer Dishes.”
How to Make It
Step 1
1
Make sauce: Combine ingredients in a bowl, adding hot sauce, salt, anchovies, and olives to taste. Set aside 30 to 60 minutes for flavors to come together.
Step 2
2
Heat a grill to high (about 450°). Prepare fish: In a large, shallow bowl, coat fish with oil. Combine pepper, kosher salt, and celery salt; rub all over fish. Oil cooking grate, using a wad of oiled paper towels and tongs. Grill fish, turning once, until marks appear and fish is just cooked through, 5 to 6 minutes total. Serve with sauce.
Step 3
3
*To pit olives, smash one at a time with the flat side of a chef's knife, and cut out pit.
Ingredients
SAUCE
1/3 cup minced red onion
1/4 cup chopped flat-leaf parsley
3 tablespoons extra-virgin olive oil
2 tablespoons sherry vinegar
1 tablespoon lemon juice
1 tablespoon prepared horseradish
2 large inner celery stalks, finely diced
1 pound orange or red tomatoes, finely chopped
About 1 teaspoon hot sauce, such as Tabasco
About 1/4 teaspoon kosher salt
2 to 3 large anchovies, minced and mashed with flat side of a chef's knife
About 8 cracked green olives, pitted* and minced
FISH
6 Pacific halibut fillets with skin, each 1 in. thick and 5 to 6 oz.
1 tablespoon olive oil
1 teaspoon pepper
3/4 teaspoon kosher salt
1/2 teaspoon celery salt
Directions
Step 1
1
Make sauce: Combine ingredients in a bowl, adding hot sauce, salt, anchovies, and olives to taste. Set aside 30 to 60 minutes for flavors to come together.
Step 2
2
Heat a grill to high (about 450°). Prepare fish: In a large, shallow bowl, coat fish with oil. Combine pepper, kosher salt, and celery salt; rub all over fish. Oil cooking grate, using a wad of oiled paper towels and tongs. Grill fish, turning once, until marks appear and fish is just cooked through, 5 to 6 minutes total. Serve with sauce.
Step 3
3
*To pit olives, smash one at a time with the flat side of a chef's knife, and cut out pit.
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