5 halibut fillets
½ cup Divina Pitted FrescatranoTM Olives, drained
¼ cup chopped Divina Roasted Red Peppers
½ cup fresh parsley, chopped
1 garlic clove minced
1 shallot, chopped
2 tbsp chives, chopped
2 tsp lemon rind
¼–½ tsp red pepper flakes
3 ½ tbsp EVOO, plus a bit extra for drizzling
salt and pepper
- Prep halibut by seasoning with salt and pepper. After oiling the grill (this is necessary to keep the fillets from sticking to the grill) place fillets on grill and cook for about 5 minutes on each side (if the fillet is 1” thick; thinner fillets can be cooked for about 3 minutes on each side).
- To make the salsa verde, stir together the olives, parsley, chives, roasted red pepper, shallot, garlic, lemon rind and red pepper flakes. Add the EVOO and mix well. Season with salt and pepper to taste.
- Drizzle halibut with some EVOO, then spoon salsa verde over fish. Enjoy!