BASIL RUBBED HALIBUT WITH PUTTANESCA RELISH
Steps:
- For the relish: Heat a charcoal or gas grill to medium-high for direct and indirect grilling.
- Whisk together the vinegar, anchovy paste, oregano, garlic and some salt and pepper in a small bowl. Slowly whisk in the olive oil and season with more salt and pepper if needed.
- Brush the tomatoes, jalapeno and onion with canola oil and season with salt and pepper. Grill the tomatoes until charred on both sides. Remove, let cool slightly and dice. Grill the onion until charred on both sides and slightly soft. Remove, let cool and dice. Grill the jalapeno until charred. Remove, let cool slightly and chop (do not seed or peel).
- Add the tomatoes, onions, jalapeno, olives, capers, basil and parsley to the vinaigrette.
- For the halibut: Combine the canola oil, 1/2 cup of the basil and some salt and pepper in a blender and blend until smooth, about 1 minute. Strain into a bowl. Take about 1/4 cup of the basil oil and reserve in another bowl for the cooked fish.
- Heat a charcoal or gas grill to high for direct grilling. Brush the halibut on both sides with the larger quantity of basil oil and sprinkle with salt and pepper. Grill the fish on both sides until slightly charred and just cooked through, about 4 minutes per side.
- Remove and immediately drizzle over some of the reserved basil oil. Top with some of the puttanesca relish. Garnish with the basil sprigs.
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Ayon Khan
[email protected]Not my favorite dish, but it was okay.
Ashik Khan
[email protected]This dish was delicious! I would definitely make it again.
Ashley Yelton
[email protected]Meh.
Kaylynn 7
[email protected]Amazing!
Clive Halgreen
[email protected]Overall, this dish was a success. The halibut was cooked perfectly and the relish was delicious. However, I would recommend using a bit less salt in the relish, as it was a bit too salty for my taste.
Emmy Fisher
[email protected]This recipe was a bit too complicated for me. I ended up burning the halibut and the relish was too spicy. I wouldn't recommend this recipe to beginner cooks.
Richard Ochilo
[email protected]I tried this recipe but I didn't have any puttanesca relish. I used a store-bought tapenade instead and it turned out great! The halibut was still delicious and the tapenade added a nice salty flavor.
Lwazi Dlamini
[email protected]This dish was a bit too fishy for my taste. The halibut was a bit overcooked and the relish was too salty. I wouldn't recommend this recipe.
Web Mizan
[email protected]I'm not a huge fan of fish, but I really enjoyed this dish. The halibut was cooked perfectly and the relish was delicious. I would definitely order this again at a restaurant.
Tara Green
[email protected]I was a bit skeptical about the basil rub, but I was pleasantly surprised. It gave the halibut a wonderful crust and the puttanesca relish was a great way to add some brightness to the dish.
Ashir Ahmed
[email protected]This recipe is a keeper! The halibut was moist and flavorful, and the relish was a perfect complement. I will definitely be making this again.
Manoj Lodh
[email protected]This dish was absolutely incredible! The flavors were complex and well-balanced. The halibut was cooked perfectly and the relish was divine. I highly recommend this recipe.
Tazkia Takarrum
[email protected]I tried this recipe last night and it was a success! The halibut was flaky and tender, and the relish added a nice tangy flavor. I will definitely be making this again.
Motric James
[email protected]Delicious! The basil rub gave the halibut a wonderful flavor and the puttanesca relish was the perfect accompaniment. I served it with roasted vegetables and it was a complete meal.
Nidia Garza
[email protected]Amazing! This dish was a hit with my family. The halibut was cooked to perfection and the puttanesca relish was bursting with flavor. Even my picky eater loved it! Will definitely be making this again.
Chasity Smith Albert
[email protected]This basil rubbed halibut with puttanesca relish was an absolute delight! The flavors were perfectly balanced, with the briny relish complementing the delicate halibut beautifully. I especially appreciated the crispy skin on the fish, which added a w