Halibut with charred garlic oil and tomato relish

  • Preparation Time20 mins
  • Cooking Time4 mins
  • DifficultyEasy
227g red pear tomatoes, halved
227g yellow pear tomatoes, halved
110g pitted kalamata olives
1/2 small red onion, diced
56g chopped flat-leaf parsley
2 Tbsp chopped fresh tarragon leaves, plus 2 tablespoons
100ml extra-virgin olive oil
Salt and freshly ground black pepper
5 cloves garlic, crushed to a paste
56ml olive oil
4 (227g) halibut fillets
1) Combine tomatoes, olives, onion, parsley, tarragon and extra-virgin olive oil in a small bowl and season with salt and pepper, to taste. Let sit at room temperature for 30 minutes before serving.

2) Combine the garlic and the olive oil in a small bowl. Brush both sides of the halibut with the oil and let marinate for 15 minutes.

3) Heat the griddle to high.

4) Season the halibut with salt and pepper, to taste, on both sides and grill until slightly charred and just cooked through, about 5 minutes per side. Remove from the griddle to a platter. Garnish with tarragon and serve immediately with the tomato relish on the side.

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