Salsa verde is one of our favorite ways to brighten grilled fish. This version combines Divina Frescatrano Olives, roasted red peppers and fresh herbs for a colorful topping that pairs beautifully with halibut.
INGREDIENTS
5 halibut fillets
1/2 c Divina Pitted Frescatrano™ Olives, drained
1/4 c chopped Divina Roasted Red Peppers
1/2 c fresh parsley, chopped
1 garlic clove, minced
1 shallot, chopped
2 tbsp chives, chopped
2 tsp lemon zest
1/4–1/2 tsp red pepper flakes
3 1/2 tbsp olive oil, plus more for drizzling
Salt and pepper, to taste
INSTRUCTIONS
For the Halibut
- Season the halibut with salt and pepper.
- Oil the grill grates to prevent sticking.
- Grill the fillets for about 5 minutes per side if they are 1 inch thick, or about 3 minutes per side for thinner fillets, until cooked through.
For the Salsa Verde
- In a medium bowl, combine the Frescatrano Olives, roasted red peppers, parsley, chives, shallot, garlic, lemon zest and red pepper flakes.
- Stir in the olive oil and season with salt and pepper to taste.
To Serve
- Transfer the halibut to a serving platter and drizzle with olive oil.
- Spoon the salsa verde over the fish and serve.
