Located in Nixa, Missouri    Shipping Nationwide



  • 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


  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

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