Roasted Halibut with Green Olive Relish

Recipe: Roasted Halibut with Green Olive Relish

Makes : 4 servings | Main Dishes Dairy Free
For a lovely presentation, cook one whole piece of halibut instead of individual portions. Top the fish with the green olive relish and bring it to the table on a platter. A salad dressed with a simple mustard vinaigrette makes a perfect accompaniment. Swap swordfish or sturgeon for the halibut, or try grilled pork tenderloin or chicken breasts with the relish.


  • 1 cup pitted and halved green olives, such as cerignola, lucques, or picholine
  • 1/2 cup packed fresh parsley leaves
  • 1 tablespoon drained capers
  • Grated zest of 1 orange
  • 2 tablespoons orange juice
  • 3/4 teaspoon freshly ground black pepper (divided)
  • 3 tablespoons plus 1 teaspoon olive oil (divided)
  • 1 1/2 pounds halibut fillet, about 1 1/2 inches thick
  • 1/2 teaspoon salt


  • In a food processor, combine the olives, parsley, capers, orange zest, orange juice, 1/2 teaspoon of the pepper, and 3 tablespoons of the olive oil. Pulse to a coarse purée. (Alternatively, chop the olives, parsley, and capers with a knife. Transfer to a bowl and stir in the orange zest and juice, 1/2 tsp pepper, and 3 T olive oil.) Serve at room temperature. The relish will keep, tightly covered, in the refrigerator for up to 2 days.
  • Heat the oven to 450°. Pat the halibut dry and put it in a baking dish. Rub the fish with the remaining teaspoon of olive oil. Sprinkle the salt and remaining 1/4 teaspoon pepper over the top. Cook the fish until there is a tiny bit of translucence remaining inside when you check with a knife, 12 to 15 minutes for 1 1/2-inch-thick fillets. Take care not to overcook, as it will continue cooking as you bring it to the table. Serve the halibut topped with the green-olive relish.

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