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Halibut with Warm Tomato Olive Salad


  • 5 Tbsp. olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon honey
  • ¼ teaspoon red pepper flakes
  • 4 oz Halibut filets
  • 1 clove garlic chopped
  • ½ cup chopped pitted kalamata olives
  • 2 medium tomatoes cut into 1 inch chunks
  • 1 cup sliced celery
  • ¼ cup roughly chopped fresh mint


  • Preheat the broiler. Line a broiler pan with foil and lightly brush with olive oil. Put halibut skin-side down, on the prepared pan.
  • Whisk 2 Tbsp. olive oil, 1 tsp. vinegar, honey, red pepper flakes, and 1 tsp. salt in small bowl. Brush the tops and sides of the fish with glaze.
  • Broil until golden brown and just cooked through, 4-6 minutes.
  • Mash the garlic and salt into a paste with the flat side of a knife. Heat 3 tbsp. olive oil and 1 tbsp vinegar, garlic paste, and olives in a saucepan over medium-high heat, until bubbling, about 3 minutes.
  • Transfer olive mixture to a bowl and add the tomatoes, celery, and mint. Toss to combine and serve with the halibut.