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)
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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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