Halibut with charred garlic oil and tomato relish

  • 227g red pear tomatoes, halved
  • 227g yellow pear tomatoes, halved
  • 110g pitted kalamata olives
  • 1/2 small red onion, diced
  • 56g chopped flat-leaf parsley
  • 2 Tbsp chopped fresh tarragon leaves, plus 2 tablespoons
  • 100ml extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 5 cloves garlic, crushed to a paste
  • 56ml olive oil
  • 4 (227g) halibut fillets
1) Combine tomatoes, olives, onion, parsley, tarragon and extra-virgin olive oil in a small bowl and season with salt and pepper, to taste. Let sit at room temperature for 30 minutes before serving.

2) Combine the garlic and the olive oil in a small bowl. Brush both sides of the halibut with the oil and let marinate for 15 minutes.

3) Heat the griddle to high.

4) Season the halibut with salt and pepper, to taste, on both sides and grill until slightly charred and just cooked through, about 5 minutes per side. Remove from the griddle to a platter. Garnish with tarragon and serve immediately with the tomato relish on the side.

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