Greek roasted halibut

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I am addicted to buying cookbooks. This recipe is a happy amalgamation. It’s delicious, healthy and pretty easy to prepare. The accompanying corn salsa can take the place of preparing a separate side dish. This recipe serves 4. Enjoy!


  • ½ cup pitted imported good black olives (e.g., kalamata), chopped kernels from 2 ears of corn
  • ½ cup chopped freshly roasted red bell pepper
  • ½ cup chopped fresh parsley
  • ¼ cup extra virgin olive oil
  • 2 Tbsp minced garlic
  • 2 teaspoons chopped fresh oregano
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 4 (6 ounce) halibut fillets or steaks


  • Baking dish


  1. In a bowl, combine the olives, corn, bell pepper, parsley, olive oil, garlic, oregano, salt and pepper and stir well.
  2. Place the fish flat side down in a baking dish.
  3. Coat the sides and top of the fish with the marinade. (The fish can be covered and refrigerated for up to 4 hours before using.)
  4. Preheat the oven to 400°F.
  5. Place the fish in the oven and roast for about 15 minutes, until it just begins to flake when prodded with a fork.
  6. Transfer to dinner plates and serve at once.
Re: Greek Roasted Halibut

I can’t wait to try this recipe. It’s intriguing. A kind of greek meets tex-mex. I always liked the pungency of olives and to add the sweetness of corn to balance the flavors is a great, creative choice.

Re: Greek roasted halibut