Grilled Halibut With Tomato, Green Olive, And Celery Sauce

• SAUCE
• 1/3 cup minced red onion
• 1/4 cup chopped flat-leaf parsley
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons sherry vinegar
• 1 tablespoon lemon juice
• 1 tablespoon prepared horseradish
• 2 large inner celery stalks, finely diced
• 1 pound orange or red tomatoes, finely chopped
• About 1 teaspoon hot sauce, such as Tabasco
• About 1/4 teaspoon kosher salt
• 2 to 3 large anchovies, minced and mashed with flat side of a chef's knife
• About 8 cracked green olives, pitted* and minced
• FISH
• 6 Pacific halibut fillets with skin, each 1 in. thick and 5 to 6 oz.
• 1 tablespoon olive oil
• 1 teaspoon pepper
• 3/4 teaspoon kosher salt
• 1/2 teaspoon celery salt

1. Make sauce: Combine ingredients in a bowl, adding hot sauce, salt, anchovies, and olives to taste. Set aside 30 to 60 minutes for flavors to come together.
2. Heat a grill to high (about 450u0b0). Prepare fish: In a large, shallow bowl, coat fish with oil. Combine pepper, kosher salt, and celery salt; rub all over fish. Oil cooking grate, using a wad of oiled paper towels and tongs. Grill fish, turning once, until marks appear and fish is just cooked through, 5 to 6 minutes total. Serve with sauce.
3. *To pit olives, smash one at a time with the flat side of a chef's knife, and cut out pit.

red onion, flatleaf, extravirgin olive oil, sherry vinegar, lemon juice, horseradish, celery stalks, orange, hot sauce, kosher salt, anchovies, green olives, fish, skin, olive oil, pepper, kosher salt, celery salt

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