Grilled Halibut with Tomato, Green Olive, and Celery Sauce

Ingredients

• 2 large to 3 anchovies with flat side of a chef's knife minced mashed
• 0.5 teaspoon celery salt 
• 2 large inner celery stalks diced finely
• 6 servings fish fillet 
• 0.3 cup flat-leaf parsley chopped
• 6 fillet pacific halibut with skin, each 1 in. thick and 5 to 6 oz.
• 1 tablespoon horseradish prepared
• 1 teaspoon hot sauce such as tabasco
• 6 servings sauce 
• 0.3 teaspoon kosher salt 
• 0.8 teaspoon kosher salt 
• 1 tablespoon juice of lemon 
• 1 tablespoon olive oil 
• 3 tablespoons olive oil extra-virgin
• 8  cracked olives green minced
• 1 pound cranberry-orange relish red finely chopped
• 1 teaspoon pepper 
• 0.3 cup onion red minced
• 2 tablespoons sherry vinegar 

Equipment

• bowl
• paper towels
• grill
• tongs
• chefs knife

Directions

1. Combine ingredients in a bowl, adding hot sauce, salt, anchovies, and olives to taste. Set aside 30 to 60 minutes for flavors to come together.
2. Heat a grill to high (about 450). Prepare fish: In a large, shallow bowl, coat fish with oil.
3. Combine pepper, kosher salt, and celery salt; rub all over fish. Oil cooking grate, using a wad of oiled paper towels and tongs. Grill fish, turning once, until marks appear and fish is just cooked through, 5 to 6 minutes total.
4. Serve with sauce.
5. *To pit olives, smash one at a time with the flat side of a chef's knife, and cut out pit.