Meyer Lemon Green Olive Salsa Recipes

Steps:

• Season the fish with the lemon zest, thyme, and sliced parsley. Cover, and refrigerate at least 4 hours or overnight.
• Remove the fish from the refrigerator 15 minutes before cooking, to let it come to room temperature.
• Light the grill 30 to 40 minutes before you're ready to cook.
• Just before you grill the fish, toss the sliced fennel with the fleur de sel, the super-good olive oil, and 1 tablespoon Meyer lemon juice in a large bowl.
• When the coals are broken down, red, and glowing, brush the fish with the regular extra-virgin olive oil and season with salt and pepper on both sides. Place the fish on the grill, and cook 2 to 3 minutes, rotating the fish once, until it's nicely colored on the first side. Turn the fish over, and cook a few more minutes, until it's almost cooked through. Be careful not to overcook the fish. When it's done, it will begin to flake and separate a little, but the center will still be slightly translucent. Remember, the halibut will continue to cook a bit more once you take it off the grill.
• While the fish is cooking, very gently toss the arugula and herbs with the fennel. Season with salt and freshly ground black pepper and taste. Arrange the salad on a large platter, place the fish on top, and spoon some of the Meyer lemon-green olive salsa over the halibut. Serve the remaining salsa on the side.
• Meyer Lemon-Green Olive Salsa
• Place the shallot, champagne vinegar, and a healthy pinch of salt in a small bowl, and let sit 5 minutes.
• Slice the stem and blossom ends from the Meyer lemons. Stand the lemons on one end, and cut them vertically into 1/8-inch slices. Stack the slices in small piles on a cutting board, and cut them lengthwise into 1/8-inch-thick matchsticks. Line up the matchsticks, and cut them into 1/8-inch cubes.
• Add the diced lemon to the shallot. Stir in the honey, olives, parsley, a pinch of pepper, and the olive oil. Taste for balance and seasoning.
• Note
• The halibut needs to be seasoned with lemon and herbs at least 4 hours ahead of time. You can pick the herbs and make the salsa a few hours ahead.

Steps:

• In a small bowl, combine shallots, champagne vinegar, and salt; let stand 5 minutes.
• On a work surface, stand lemons on cut end. Slice vertically into 1/8-inch-thick slices. Stack slices, and cut lengthwise into 1/8-inch-thick matchsticks. Line up matchsticks, and cut into 1/8-inch cubes.
• Add lemon to shallots; stir in honey, olives, parsley, and olive oil. Season with salt and pepper.

Steps:

• Place the shallot, champagne vinegar, and a healthy pinch of salt in a small bowl, and let sit 5 minutes.
• Slice the stem and blossom ends from the Meyer lemons. Stand the lemons on one end, and cut them vertically into 1/8-inch slices. Stack the slices in small piles on a cutting board, and cut them lengthwise into 1/8-inch-thick matchsticks. Line up the matchsticks, and cut them into 1/8-inch cubes.
• Add the diced lemon to the shallot. Stir in the honey, olives, parsley, a pinch of pepper, and the olive oil. Taste for balance and seasoning.

Steps:

• Drain green and black olives and green chiles in a colander. Chop white onion in a food processor, pulsing several times. Add green and black olives, green chiles, tomatoes, olive oil, red wine vinegar, garlic, and hot sauce to the processor. Pulse several more times to mix; process until chunky, 20 to 30 seconds.

Steps:

• Place halibut in a baking dish large enough to lay fillets flat without overcrowding; season with zest, thyme, and chopped parsley. Cover, and refrigerate at least 4 hours or overnight.
• Heat grill pan over high heat until very hot. Allow fillets to return to room temperature before cooking, about 15 minutes; just before cooking, toss fennel, fleur de sel, 3 tablespoons olive oil, and remaining 1 tablespoon lemon juice in a large bowl.
• Brush fish on both sides with remaining 2 tablespoons olive oil and season with salt and pepper; place on grill, and cook, rotating once 90 degrees, until nicely colored, 2 to 3 minutes. Turn, and cook until it begins to flake and separate a little, being careful not to overcook the fish.
• Gently toss arugula and herbs with fennel; season with salt and pepper. Arrange salad on a serving platter, place fish on top, and spoon salsa over halibut. Serve with remaining salsa on the side.