Garlic-marinated halibut with tomato relish
Votes: 4
Time: 1 hour.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
A detailed recipe for grilled fish with photos.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 halibut fillets (225 gr.)
- 250 ml red pear-shaped tomatoes, halved
- 250 ml yellow pear-shaped tomatoes, halved
- 1/2 cup pitted Kalamata olives
- 1/2 small red onion, diced
- 1/4 cup chopped parsley
- 1 avocado, pitted and sliced
- 2 tablespoons chopped fresh tarragon leaves, plus 2 tablespoons for garnish
- 1/2 cup olive oil
- Salt and ground black pepper
- 5 cloves of garlic, crushed to a paste
- 1/4 cup olive oil
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Cooking the dish according to the recipe:
- In a small bowl, combine the tomatoes, avocado, olives, onion, parsley, tarragon, and olive oil. Season with salt and pepper to taste. Let sit at room temperature for 30 minutes before serving.
- In a small bowl, combine the garlic and olive oil. Brush the fish on both sides with the oil and let it marinate for 15 minutes.
- Preheat grill to high heat.
Season the halibut with salt and pepper to taste on both sides and grill until tender and cooked through, about 5 minutes per side. Transfer to a platter. Sprinkle with tarragon and serve immediately with tomato relish.
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