Italian-Inspired Halibut with Tomato, Olive and Caper Salsa

This Italian-inspired halibut dish with a tomato and caper salsa is an easy weeknight meal! The tomato, caper and olive salsa elevates an ordinary grilled halibut, and takes it over the top.

This dish simply grills halibut on the BBQ, and tops the finished product with a salsa made of cherry tomatoes, capers, garlic, olives, red wine vinegar, olive oil, parsley and salt.

The reason this recipe is Italian-inspired is because halibut is not really a fish that you will find readily in Italy. And the salsa uses very Italian flavors, yet you may not necessarily find a cold salsa like this one in traditional Italian cooking.

Yet nonetheless, it's a delicious dish that I wanted to share with you and I that I feel goes along with the recipes that I share on this blog.

I love halibut, yet sometimes I don't know how to cook it to make it a little more, exciting. I found that adding the tomato salsa on top is the perfect way to jazz up a regular grilled halibut in a very easy way. No fancy sauces or techniques - just the tomato salsa piled on top.

Why you should make it

• It's easy and doesn't take a lot of time - Simply prepare the salsa, grill the halibut, and you're done!
• It's tasty - Halibut has a very neutral flavor, while the flavors of the tomatoes, olives, capers and garlic in the salsa come together to add nice acidity and depth to the dish

Ingredients

• Halibut - the base of the dish
• Cherry tomatoes - one of the main ingredients in the salsa, and provides acidity to the whole dish
• Kalamata olives - Salty and briny, the perfect addition to the salsa
• Capers - Add tang and tartness that the dish needs
• Garlic - Adds another layer of flavor to the dish
• Red wine vinegar - adds more acid to the salsa
• Extra virgin olive oil - used to grill the halibut and bring the salsa together

How to make it - step by step

Make the tomato, olive and caper salsa - To a bowl, add the cherry tomatoes, olives, capers, garlic, 1 tablespoon olive oil, red wine vinegar, parsley, salt and pepper. Mix well and set aside.

Grill the halibut - Preheat BBQ to 400F. Create an aluminum foil packet for each piece of halibut - Place the halibut in the center of the foil, season with salt and pepper, and drizzle with remaining olive oil.

Fold up the edges so that it's completely sealed and no steam will escape, creating a loose tent.

Place the aluminum foil packets on the BBQ. Grill for 10-12 minutes, or until fish is translucent.

Top the grilled halibut with the salsa

Storage

This dish is best when eaten as soon as it's cooked, but if you have leftovers, store in an airtight container for up to 2 days.

To reheat, place the halibut in a pan with some olive oil and heat through. You can also heat up the salsa in the same pan if you'd like, or keep it cold, like in the original recipe.

Top tips

• You can also bake the halibut - season and wrap in tin foil the same way the recipe states, place on a baking sheet and place in the oven at 400F for 12-15 minutes

More Italian fish recipes

• Italian Seafood Pasta (Scialatielli allo Scoglio)
• Tuna Spaghetti | Work From Home Lunch Series
• Clam Pasta (Spaghetti Alle Vongole)

If you’ve tried making this Italian Halibut with Tomatoes, Olives and Capers, or any other recipe on the blog please let me know what you thought in the comments below, I love hearing from you! You can also FOLLOW ME on INSTAGRAM, FACEBOOK, PINTEREST, and TIKTOK to see more delicious food and what I’ve been up to.

Recipe