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Roasted Halibut with Greek Relish

  • RG_RoastedHalibutGreekRelish
PREP: 10 minutes
COOK: 18 minutes
SERVINGS: 4 to 6
Grilled flaky halibut topped with a Greek relish made with Petite Diced tomatoes, fresh basil, Kalamata olives, onion and feta cheese from Chef JJ's Backyard!


1 (28 ounce) can Redpack® Petite Diced Tomatoes, or 2 (14.5 ounce) cans Redpack® Petite Diced Tomatoes, drained
1/4 cup extra virgin olive oil
3 garlic cloves, minced
1/2 tablespoon kosher salt
1/4 cup chopped fresh basil
10 ounces Kalamata olives, sliced about 1/4 inch thick
1 small red onion, finely diced
3 ounces feta cheese
2 tablespoons red wine vinegar
2 tablespoons canola oil
2 pounds Halibut, or white fish of choice
Kosher salt and freshly ground black pepper to taste


  • Blend all ingredients, except the halibut, together and refrigerate for a few hours.
  • Pre-heat grill to 400 degrees with indirect heat.
  • Season halibut fillets lightly with salt and black pepper.
  • Place seasoned halibut on grill and roast for 8-10 minutes or until the fish just begins to flake.
  • When fish is almost done, place a small amount of the tomato relish on top of the fish and allow to warm through.
  • Remove fish from heat and place it on a small pile of the tomato relish allowing the heat of the fish to warm the tomato relish through. Serve warm.


Calories: 290 | Fat: 16.0g | Trans Fats: 0g | Cholesterol: 85mg | Sodium: 1290mg | Carbohydrate: 5g | Fiber: 1g | Protein: 31g | Vitamin A: 8% | Vitamin C: 8% | Calcium: 10% | Iron: 4%


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