It’s summer and that means garden fresh food, straight off the grill!  Light dressed.  Perfectly seasoned and bursting with flavor.  Halibut is the star here, brushed with a fresh basil oil and grilled to perfection.  Topped with a homemade puttanesca relish, this dish screamed summer!
Grilled Halibut with Basil Oil & Puttanesca Relish
4 Halibut filets, about 2 1/2 pounds
2 cups lightly packed basil
Extra Virgin Olive Oil
2 slices fresh tomato, cut 1/4″ thick
3 slices red onion, cut 1/4″ thick
2 slices yellow bell pepper, cut 1/4″ thick
2 garlic cloves minced finely
2 whole garlic cloves
12 Kalamata Olives, pitted & chopped
Handful fresh Italian Parsley, chopped
12 capers, rinsed.
1 Teaspoon anchovy paste
1 Tablespoon white wine vinegar
Crushed Red Pepper
Salt & Pepper

Nothing about this recipe is hard.  By now, my readers know that although I love to cook,  I equally love simple, delicious recipes.  I don’t like to stress or think too hard while I’m cooking.  This dish is a process.  When prepared in the right steps, it’s simple. 
Step 1:  Preheat the Grill.  While the grill is heating, make the Basil Oil.   Combine basil, 2 whole garlic cloves, salt and pepper into a food processor.  Pulse once or twice.  Then begin drizzling oil into the basil while the processor is running until you have a nice green, basil infused oil.  Set aside into a small bowl.
Step 2:  Prepare the Relish.  By now the grill will be hot.  Take your tomato, onion and pepper slices, spray the grill with Pam, and lightly char.  Don’t overcook the tomato.  You just want to mark it.  The pepper and onion will take a bit longer. 
Step 2A:   Once the vegtables are done, dice them into small pieces.  In a bowl, mix the anchovy paste with the vinegar and stir to dilute.  Then add the vegetables,  minced garlic, parsley, olives, capers, and crushed red pepper.  Season with salt and pepper and spoon in enough basil oil to “dress” the relish. 

~ Here’s the Puttanesca Relish resting in the Bowl ~

Step 3:  Pat the Halibut dry and brush liberally with the basil oil.  Reserve some of the Basil Oil for when the fish is pulled off the grill.  Start with the fish skin side down and avoid touching it.  With the grill hot (mine was at almost 600 degrees) you’ll barely need to turn it over. After about 6-8 minutes the fish will be done depending upon the thickness.  Remove from the grill to a serving platter and brush with the remainder of the Basil Oil.
~ This is the Gilled Halibut, brushed with the Basil Oil before topping with the Relish ~

Finally, simply top with the relish and serve!

~ The Platter:  Bursting with color & the flavors and smells of Summer! ~

~ The Chef’s Plate ~


I agree to have my personal information transfered to AWeber ( more information )
Looking for even more wine tasting notes, recipes, news, and insider info not found anywhere else? Sign up for the Tuscan Vines newsletter.
We hate spam. Your email address will not be sold or shared with anyone else.