Halibut with Walnut-Olive Relish


Slideshow: Amazing Seafood Recipes


  • Total Time:
  • Servings: 4
KEY: Spring, Summer, Fast - Column, Fast, Healthy, Dinner

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  • 1 1/4 pounds small fingerling potatoes, scrubbed
  • 3 tablespoons extra-virgin olive oil
  • Salt and freshly ground pepper
  • 4 skinless halibut fillets (6 ounces each)
  • 12 walnut halves
  • 1/4 cup pitted green olives, chopped
  • 2 tablespoons brined capers, rinsed and chopped
  • 1/2 teaspoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice

How to make this recipe

  1. Preheat the oven to 300°. In a medium saucepan, cover the potatoes with hot tap water and bring to a boil. Cook over moderately high heat until tender, about 15 minutes. Drain, then return to the pot. Toss the potatoes with 1 tablespoon of the olive oil and season with salt and pepper.
  2. Meanwhile, set the fish in a lightly oiled baking dish and season with salt and pepper. Bake for about 15 minutes, until the flesh just begins to flake. Put the walnuts on a pie plate and toast for 8 minutes, until fragrant. Coarsely chop the nuts.
  3. In a bowl, mix the walnuts with the olives, capers, lemon zest, lemon juice and the remaining 2 tablespoons of olive oil; season with salt and pepper. Transfer the fish and potatoes to plates, spoon the walnut-olive relish on top and serve.

Suggested Pairing

Full-bodied, minerally Rhône white.

Contributed By Published October 2005

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