{ Grilled Halibut with Roasted-Tomato Tapenade }

1/2 c Slow-Roasted Tomatoes, chopped
3 kalamata olives, pitted and finely chopped
1 Tbsp drained capers, finely chopped
1 Tbsp finely chopped red onion
1 tsp red wine vinegar
1 lb halibut
11/2 tsp olive oil
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper

1. Make tapenade: Combine tomatoes, olives, capers, onion, and vinegar in small bowl. Set aside.

2. Preheat grill to medium. Brush halibut with oil to lightly coat, and season with salt and pepper. Grill 6 to 10 minutes, turning once, or until center of fish is just opaque.

3. Spoon tapenade over top of fish.

Serves 4

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