Alaska Halibut with Kalamata Relish

Source: Alaskan Seafood Council

Yield: 24 (6 oz.) servings and 3 quarts relish

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Nutritional Information:
Nutritional Information

Ingredients

•	3 c. Block 'N Barrel Imperial Kalamata olives, chopped

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RELISH:

•	3c. SYSCO International/Reliance green pitted olives, chopped

•	2 2/3 c. SYSCO Imperial Roasted red peppers, coarsely chopped

•	2 c. Arrezzio red or yellow Roma tomatoes, seeded and chopped

•	1 1/2 c. SYSCO National Parsley, chopped Italian or curly

•	1/4 c. Arrezzio garlic, minced

•	1/4 c. SYSCO Classic Capers, drained

•	24 fillets Arrezzio Anchovy fillets

•	1/2 c. Arrezzio Olive oil

•	1/4 c. SYSCO Classic Red wine vinegar

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FISH:

•	1/2 c. Arrezzio Olive oil

•	SYSCO Imperial/McCormick salt and pepper, to taste

•	24 (6 oz.) SYSCO Classic Alaska Halibut steaks, thawed if necessary

Preparation

1.	Prepare relish: In bowl, combine black and green olives, roasted peppers, tomatoes, parsley, garlic and capers.

2.	In food processor or blender, mix anchovy fillets, olive oil and wine vinegar until smooth. Stir anchovy blend into olive relish.

3.	Brush halibut with olive oil and season with salt and pepper, if desired. Broil or bake at 400 degrees F. for 10 minutes per inch of thickness, about 5 to 6 inches from heat.

4.	To serve, top each halibut steak with 1/2 cup olive relish.