ROASTED HALIBUT WITH GREEK RELISH

Ingredients

• 2 (14.5 ounce) cans of Red Gold® Petite Diced Tomatoes, drained
  
• 1⁄4 cup extra virgin olive oil
  
• 3 cloves garlic, minced
  
• 1⁄2 tablespoon kosher salt
  
• 10 fresh basil leaves, chopped
  
• 10 ounces Kalamata olives, slices 1⁄4 inch
  
• 1 small red onion, diced
  
• 3 ounces feta cheese, dry
  
• 2 tablespoons red wine vinegar
  
• 2 tablespoons canola oil, or salad oil of choice
  
• 2 pounds fresh halibut filets
  
• Kosher salt and freshly ground black pepper to taste
  

Instructions

1. For the relish, blend all ingredients, except the halibut, together and refrigerate for a few hours.
   
2. Set the EGG for indirect cooking (with convEGGtor) to 400°F/204°C.
   
3. Season halibut filets lightly with salt and black pepper.
   
4. Place seasoned halibut on EGG and roast for 8-10 minutes or until the fish just begins to flake.
   
5. When fish is almost done, place a small amount of the tomato relish on top of the fish and allow to warm through.
   
6. Remove fish from heat and place it on a small pile of the tomato relish allowing the heat of the fish to warm the tomato relish through. Serve warm.
   

Makes 6 servings