Grilled 'Halibut with Pepper & Parsley Anchovy Relish
Experience our exquisite Grilled Halibut with Pepper & Parsley Anchovy Relish – a culinary delight awaits!
2 GREENHOUSE red peppers, roasted, peeled, seeded and coarsely chopped
2 GREENHOUSE yellow peppers roasted, peeled, seeded and coarsely chopped
2 cloves garlic
8 white anchovies, coarsely chopped
½ cup extra virgin olive oil
3 tbsp red wine vinegar
¼ cup fresh parsley, chopped
1 tbsp fresh oregano, chopped
4×6 oz skinless halibut fillets
Salt and pepper to taste
In a bowl, combine the peppers, garlic, extra virgin olive oil, vinegar, parsley, oregano and anchovies. Season with salt and pepper.
Set aside and let rest at room temperature for 30 minutes.
Heat the grill to high.
Brush both sides of the halibut with olive oil and season with salt and pepper.
Put the fish on the grill with skin side up. Grill the fish until lightly browned and firm on the bottom, (4 minutes). Turn the fish over, reduce the heat to medium and cook for an additional 2 – 3 minutes.
Remove the fish and place on serving plates. Top each piece with spoonful’s of parsley anchovy relish.
Halibut can be grilled or poached in red or white wine, but it is important not to overpower its delicate flavour
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