Halibut With Grilled Tomato And Olive Relish

• 2 1/2 tablespoons extra-virgin olive oil, divided
• 1 (12-ounce) beefsteak tomato, halved crosswise and seeded
• 3/8 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• Cooking spray
• 2 tablespoons thinly sliced fresh basil
• 1 tablespoon chopped fresh oregano
• 1 1/2 tablespoons finely chopped shallots
• 1/2 teaspoon grated lemon rind
• 1 1/2 teaspoons fresh lemon juice
• 2 ounces pitted green olives, coarsely chopped
• 1 garlic clove, minced
• 4 (6-ounce) halibut fillets

1. Preheat grill to medium-high heat.
2. Brush 1 1/2 teaspoons oil over cut sides of tomato; sprinkle evenly with 1/8 teaspoon salt and 1/8 teaspoon pepper. Place tomato, cut sides down, on grill rack coated with cooking spray. Cover and grill 8 minutes. Cool slightly; peel and chop tomato. Combine tomato, 1/8 teaspoon salt, 1/8 teaspoon pepper, 1 tablespoon oil, basil, and next 6 ingredients (through garlic); toss gently.
3. Brush fillets evenly with 1 tablespoon oil; sprinkle evenly with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Place fillets, flesh side down, on grill rack coated with cooking spray. Grill 5 minutes; turn and grill 3 minutes or until fish flakes when tested with a fork or until desired degree of doneness. Serve with tomato mixture.

extravirgin olive oil, beefsteak tomato, salt, freshly ground black pepper, cooking spray, fresh basil, fresh oregano, shallots, lemon rind, lemon juice, green olives, garlic

Taken from www.myrecipes.com/recipe/halibut-with-grilled-tomato-olive-relish (may not work)