Italian-Inspired Halibut with Tomato, Olive and Caper Salsa

Piece of halibut on a plate topped with tomatoes, olives and capers

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.

Course Main Course

Cuisine American, Italian

Prep Time 15

Cook Time 12

Servings people

Calories 346kcal

Author Pina Bresciani

Ingredients

2 halibut fillets 300g each, skin removed
2 tablespoon olive oil divided
1 cup cherry tomatoes chopped
½ cup kalamata olives pitted, cut in half
1 tablespoon capers rinsed
1 garlic clove minced
1 tablespoon red wine vinegar
1 tablespoon parsley minced
Salt and pepper to taste

Instructions

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.
Remove the fish from the foil, place on a plate and top with the tomato/olive salsa.
Enjoy your grilled halibut!

Notes

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

Nutrition