Basil Rubbed Halibut with Puttanesca Relish Recipe

Name: Basil Rubbed Halibut with Puttanesca Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons red wine vinegar; 2 teaspoons anchovy paste; 1 teaspoon finely chopped fresh oregano; 2 cloves garlic, finely chopped; Kosher salt and freshly ground black pepper; 1/4 tablespoon extra-virgin olive oil; 3 ripe beefsteak or large heirloom tomatoes, cut into thick slices; 1 jalapeno; 1 small onion, cut into thick slices; Canola oil, for brushing; 1/4 cup chopped kalamata olives; 1 tablespoon capers, drained; 1/4 cup torn fresh basil leaves; 2 tablespoons roughly chopped fresh flat-leaf parsley; 1/2 cup canola oil; 1 cup loosely packed fresh basil leaves, plus sprigs for garnish; Kosher salt and freshly ground black pepper; 4 halibut fillets (8 ounces each)

Servings: persons

2 tablespoons red wine vinegar
2 teaspoons anchovy paste
1 teaspoon finely chopped fresh oregano
2 cloves garlic, finely chopped
Kosher salt and freshly ground black pepper
1/4 tablespoon extra-virgin olive oil
3 ripe beefsteak or large heirloom tomatoes, cut into thick slices
1 jalapeno
1 small onion, cut into thick slices
Canola oil, for brushing
1/4 cup chopped kalamata olives
1 tablespoon capers, drained
1/4 cup torn fresh basil leaves
2 tablespoons roughly chopped fresh flat-leaf parsley
1/2 cup canola oil
1 cup loosely packed fresh basil leaves, plus sprigs for garnish
Kosher salt and freshly ground black pepper
4 halibut fillets (8 ounces each)

1
For the relish: Heat a charcoal or gas grill to medium-high for direct and indirect grilling.
2
Whisk together the vinegar, anchovy paste, oregano, garlic and some salt and pepper in a small bowl.
3
Slowly whisk in the olive oil and season with more salt and pepper if needed.
4
Brush the tomatoes, jalapeno and onion with canola oil and season with salt and pepper.
5
Grill the tomatoes until charred on both sides.
6
Remove, let cool slightly and dice.
7
Grill the onion until charred on both sides and slightly soft.
8
Remove, let cool and dice.
9
Grill the jalapeno until charred.
10
Remove, let cool slightly and chop (do not seed or peel).
11
Add the tomatoes, onions, jalapeno, olives, capers, basil and parsley to the vinaigrette.
12
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.
13
Strain into a bowl.
14
Take about 1/4 cup of the basil oil and reserve in another bowl for the cooked fish.
15
Heat a charcoal or gas grill to high for direct grilling.
16
Brush the halibut on both sides with the larger quantity of basil oil and sprinkle with salt and pepper.
17
Grill the fish on both sides until slightly charred and just cooked through, about 4 minutes per side.
18
Remove and immediately drizzle over some of the reserved basil oil.
19
Top with some of the puttanesca relish.
20
Garnish with the basil sprigs.

319

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 tablespoons red wine vinegar, 2 teaspoons anchovy paste, 1 teaspoon finely chopped fresh oregano, 2 cloves garlic, finely chopped, and more.

Yes, Basil Rubbed Halibut with Puttanesca Relish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Basil Rubbed Halibut with Puttanesca Relish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions