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Alaska Halibut with Kalamata Relish
Recipe Submitted by: Alaska Seafood Marketing Institute
Submitted: June 17, 2000

Categories: Seafood>Entrees
Yield: 24 (6 oz.) servings and 3 quarts relish
Ingredients Method
Relish:

Black pitted Kalamata or brine-cured olives, chopped - (16 oz.) 3 cups

Green pitted olives, chopped - (16 oz.) 3 cups

Roasted red peppers, coarsely chopped - (1 lb. 4 oz.) 2 2/3 cups

Red or yellow Roma tomatoes, seeded and chopped - (1 lb.) 2 cups

Chopped Italian or curly parsley - (2 oz.) 1 1/2 cups

Minced garlic - (2 oz.) 1/4 cup

Capers, drained - (1 1/2 oz.) 1/4 cup

Anchovy fillets - (approx 6 oz.) 24 fillets

Olive oil - (4 oz.) 1/2 cup

Red wine vinegar - (2 oz.) 1/4 cup

Halibut:

Olive oil - (4 oz.) 1/2 cup

Salt and pepper, if desired - to taste

Alaska Halibut steaks, thawed if necessary - 9 lbs. (24 - 6 oz. steaks)

Prepare 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.

Brush halibut with olive oil and season with salt and pepper, if desired. Broil or bake at 400°F 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.
 

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