Ingredients

1 cup pitted kalamata olives, finely diced 1 small clove of garlic, peeled and minced 1 cup quartered cherry tomatoes 2 tablespoons chopped fresh mint, plus 4 additional sprigs for garnish 4 tablespoons extra virgin olive oil, divided four 6-ounce halibut fillets 1 teaspoon kosher salt teaspoon black pepper 1 lemon, cut into wedges

Description

This Dish, Which Has Greek Origins, Matches Delicate Fish With A Sharply Flavored, Uncooked Olive “relish” (I Use It On Seafood And Chicken As Well). It’s A Cinch To Make And Is Always A Crowd Pleaser. For An Easy Appetizer, Substitute F

View Full Recipe