Halibut with Raw Puttanesca Salsa

Ingredients

• 1.5 teaspoons anchovy paste 
• 0.5 cup olives black pitted chopped
• 3 tablespoons capers 
• 1 pint cherry tomatoes halved quartered
• 4 inch top thick
• 0.5 cup flat-leaf parsley coarsely chopped
• 2 cloves garlic grated
• 24 ounce pacific halibut filets 
• 1  lemon zest juiced
• 4 servings olive oil extra-virgin for liberal drizzling plus 1/4 cup
• 1 teaspoon pepper flakes red crushed
• 4 servings salt and pepper black freshly ground

Equipment

• bowl
• whisk
• grill
• grill pan

Directions

1. Preheat grill pan or outdoor grill to medium-high to high heat.
2. Coat the fish in extra-virgin olive oil and season with salt and pepper. Cook fish for about 3 to 4 minutes on each side until firm, cooked through and evenly marked. Char bread on the grill 1 minute on each side.
3. While fish cooks, in the bottom of a medium bowl, combine anchovy paste, grated garlic, red pepper flakes, zest and lemon juice and whisk in 1/4 cup extra-virgin olive oil.
4. Add capers, olives, parsley and tomatoes. Toss and season with black pepper, to taste.
5. Serve bread topped with lots of salsa and fish.