“Grill-Off” Fish Winner

1 Comment | Written on July 26, 2011 at 5:00 am , by Kristina Vanni

I always look forward to Tuesday when we announce another winner! It is so much fun to share an exciting (and now award-winning!) recipe from our readers. This recipe is simply packed with flavor. Congratulations to Gilda Lester! She calls for halibut but says, “Any solid fish may be substituted. Select what is fresh the day you are planning to use this recipe.” Let’s take a look at her fish recipe and then I want to discuss the fantastic components that go into this dish.

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GRILLED HALIBUT WITH OLIVE AND TOMATO RELISH

Ingredients:

3 tbsp coriander seeds
3 tbsp cumin seeds
2 tbsp anise seeds
1 tsp salt, or to taste
4 (6 oz each) halibut fillets, cut one inch thick *
5 tbsp olive oil, divided
1/2 cup pitted black olives
1/2 cup pitted green olives
2 cloves garlic, chopped
1 tbsp capers, drained
1 tbsp lemon juice
4 plum tomatoes, diced
1/2 cup diced red onion
1/2 cup diced fennel
1 serrano chile, seeded and minced
1/4 cup Italian vinaigrette dressing
Garnish: fennel fronds

Directions:

Heat grill to medium high heat. Place a heavy skillet on grill and lightly toast coriander, cumin, and anise seeds until fragrant. Finely grind seeds and salt in a coffee grinder or spice mill. Brush halibut with 2 tablespoons of olive oil. Sprinkle seasonings over halibut and press lightly to adhere. Brush grill rack with 1 tablespoon olive oil. Place halibut on grill and cook 4-5 minutes per side, or until fish flakes easily. While fish is cooking, coarsely chop both olives; add garlic, capers, lemon juice and remaining olive oil. Place in a blender or processor and pulse briefly, then set aside. In a medium bowl, blend tomatoes, onion, fennel, and serrano chile. Toss lightly with dressing and set aside. To serve, arrange fish on each of 4 plates. Spread an equal amount of olive relish over each. Top with tomato relish and garnish with fennel fronds.

Number of Servings: 4

toasted seeds

Doesn’t that just sound divine! If you follow The Daily Dish, you know I am a huge fan of toasting and grinding seeds. The aroma is unbeatable. The combination of cumin, coriander, and anise is a knockout. This would make a great rub for fish or chicken even on its own!

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In this recipe, I also like how Gilda uses fennel in two ways. The bulb is chopped and incorporated into the relish, while the fronds are saved and used as a garnish on the finished dish. Double duty ingredient – my favorite!

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The grilled fish is finished with two toppings. One is a black and green olive relish, and the other is a tomato and fennel relish. Again, both of these are so flavorful they could stand on their own. It is a great inspiration if you are looking for something new to jazz up a recipe. Now I think its time to hear from Gilda herself!

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Congratulations Gilda!

“Thank you so much for choosing my grilled fish recipe! I guess perseverance and patience really do pay off. I have been entering contests for a very long time. My winnings have brought me to many states that I probably would not have visited and I have made many friends along the way.”

It’s sounds like you have been entering recipe contests for quite a while. What made you decide to enter our Grill-Off?

“I love to grill, especially since winning my Fire Magic grill from Pilgrim’s Pride. Grilling gives a good sear to fish, meats and vegetables and really brings out a caramelized flavor. I think my recipe caught the judges eye because it is colorful, looks really good and tastes even better. The relish adds a fresh flavor and texture.”

We have a new round of weekly contests debuting soon. Do you have any advice on how to end up in the winners circle?

“My advice for those wanting to enter your contest; keep it simple, keep it easy, persevere and be patient. If I had to give a kitchen tip, I’d say be an organized cook. Assemble your ingredients and do any prep work ahead of time. Makes things so easy and quick.”

Thanks so much Gilda!