Friday, September 5, 2014

Roasted Halibut with Green Olive Relish

          Halibut is a flat fish, and when cooked is white and meaty with a mild texture and flavor that makes it extremely versatile. I recently purchased wild pacific halibut from Whole Foods, which is a much better alternative than Atlantic halibut because Atlantic halibut is over fished.

          Halibut is one of my favorite types of fish, and I've eaten it many different ways (it would be delicious with the mango salsa recipe I posted a few weeks ago). This week I decided to try out something new, and since I loved how it turned out I wanted to share the recipe! I served it with an easy side of sauteed spinach for a quick, healthy, and delicious weeknight meal.

Roasted Halibut with Green Olive Relish (modified from one found in Paleo Magazine)


2 halibut fillets (about 1/2 lb each)
1 cup pitted and halved green olives
1/2 cup fresh parsley, chopped
1 tablespoon capers, drained
3 tablespoons of orange juice
3 tablespoons and one teaspoon olive oil
salt and pepper to taste

  • Rub halibut with 1 teaspoon of olive oil and season with salt and pepper
  • Roast at 450 degrees for about 15 minutes, or until the fish flakes when you cut into it with a knife
  • While fish is cooking, add remaining ingredients to a blender or food processor and blend / pulse until the texture is slightly chunky and looks like relish
  • Top the fish with relish when it is done roasting

What do you want to read about seafood and / or sustainability? Leave your topic suggestions in the comments section!

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