Halibut with Grilled Tomato and Olive Relish

Ingredients

• 12 ounce beefsteak tomatoes halved seeded
• 0.5 teaspoon pepper black divided freshly ground
• 2 tablespoons basil fresh thinly sliced
• 1  garlic clove minced
• 2 ounces olive green pitted coarsely chopped
• 24 ounce pacific halibut filets 
• 1.5 teaspoons juice of lemon fresh
• 0.5 teaspoon lemon zest grated
• 2.5 tablespoons olive oil extra virgin extra-virgin divided
• 1 tablespoon oregano fresh chopped
• 0.4 teaspoon salt divided
• 1.5 tablespoons shallots finely chopped

Equipment

• grill

Directions

1. Preheat grill to medium-high heat.
2. Brush 1 1/2 teaspoons oil over cut sides of tomato; sprinkle evenly with 1/8 teaspoon salt and 1/8 teaspoon pepper.
3. Place tomato, cut sides down, on grill rack coated with cooking spray. Cover and grill 8 minutes. Cool slightly; peel and chop tomato.
4. Combine tomato, 1/8 teaspoon salt, 1/8 teaspoon pepper, 1 tablespoon oil, basil, and next 6 ingredients (through garlic); toss gently.
5. Brush fillets evenly with 1 tablespoon oil; sprinkle evenly with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.
6. Place fillets, flesh side down, on grill rack coated with cooking spray. Grill 5 minutes; turn and grill 3 minutes or until fish flakes when tested with a fork or until desired degree of doneness.
7. Serve with tomato mixture.