I adore halibut and usually just prepare it simply, it's mild flavor and meaty texture make it a perfect partner for interesting finishes, such as this light and healthy fresh relish.
The uncooked relish is also fabulous on other fish, grilled chicken, chops, as a topping for toast slices, or mixed in with your favorite pasta.
You can either prepare it up to an hour ahead, or mix it up right before serving.
This time I served with fresh, steamed green beans with toasted pine nuts, along with grilled Russet potato slabs. To make them, I nuke the potatoes until just tender, when they are cool enough to handle slice 1/2 -inch to 3/4-inch thick slabs. Brush with olive oil, sprinkle with salt and grill until as crispy as you like. To finish I sprinkle some Piment d'Espelette (or Cayenne pepper) over, lightly.
If you would like the recipe for the relish, and some suggestions for variations ~
Please visit my recipe blog for a printable copy of the recipe.
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