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