Grilled Halibut with Artichoke Relish

Grilled Halibut with Artichoke Relish
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An easy, make-ahead artichoke relish is all you need to make a simple piece of grilled halibut a meal. Pairs well with Chateau Ste. Michelle Chardonnay!


  • 1 can (14 oz.) artichoke hearts, drained and roughly chopped
  • ⅓ cup pitted green olives, chopped
  • ¼ cup red bell pepper, chopped
  • 1 Tbsp. shallot, finely chopped
  • 1 Tbsp. flat leaf parsley
  • 1 Tbsp. lemon juice
  • ¼ cup olive oil
  • ¼ tsp. Kosher salt
  • ¼ tsp. ground black pepper
  • 4 (5 oz. each) halibut filets
  • 1 Tbsp. olive oil
  • ½ tsp. Kosher salt
  • ¼ tsp. ground black pepper


  1. In a bowl, mix together artichokes, olives, pepper, shallot, lemon, parsley, oil, salt and pepper; set aside.
  2. Heat gas grill to medium or charcoal grill until coals are ash white. Season halibut with oil, salt and pepper.
  3. Oil grill grates. Place fish on grill cooking 4-5 minutes, flip and continue cooking 3-4 minutes until internal temperature reaches 145°F and fish flakes easily with a fork.
  4. Serve with artichoke relish. Refrigerate leftovers.
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