Halibut with a Tomato Kalamata Relish

Halibut is very special and our friends Ron and Laura caught this halibut fresh in Alaska last month. We paired it with a roma tomato and kalamata olive relish...just beautiful. Thanks to Ron and the greatest catch of his life for sharing their lovely halibut with us.

2-4 halibut filets

1 Tbsp avocado oil

Lemon salt

Garlic salt

Pepper

Relish Topping:

2 roma tomatoes, diced

¼ cup kalamata olives, quartered (or tapenade)

1 green onion, sliced

1 Tbsp capers

Garlic salt and pepper, to taste

Wrap fish in paper towels to get any moisture off and season with lemon and garlic salt and freshly ground pepper. Heat skillet with avocado oil over medium heat. Cook fish in a hot skillet about 2 minutes a side. You can test for doneness in the middle\thickest part of the filet to see if it is opaque or still raw looking. Be careful not to overcook as halibut gets very dry when well done.

Mix together topping ingredients; tasting for seasoning and spoon over the plated halibut filets.