Photo: Annabelle Breakey; Styling: Nissa Quanstrom
YieldsServes 6
Inspired by the flavors of both a Bloody Mary and Italian salsa verde, this easy, bright sauce works with almost any fish.

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.

Grilled Halibut with Tomato, Green Olive, and Celery Sauce