Ingredients:
- 5 halibut fillets
- 1/2 cup Divina Pitted Frescatrano™ Olives, drained
- 1/4 cup Divina Roasted Red Peppers, chopped
- 1/2 cup fresh parsley, chopped
- 1 clove garlic, minced
- 1 shallot, chopped
- 2 tbsp chives, chopped
- 2 tsp lemon rind
- 1/4-1/2 tsp red pepper flakes
- 3 1/2 tbsp EVOO, plus extra for drizzling
- salt and pepper, to taste
Directions:
- Prep halibut by seasoning with salt and pepper. After oiling 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 5 minutes 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!
