Recipe adapted from Chef JJ. Learn more about Chef JJ at chefjjs.com.
For the original recipe, visit here.
For the relish, blend all ingredients, except the halibut, together and refrigerate for a few hours.
Set the EGG for indirect cooking (with convEGGtor) to 400°F/204°C.
Season halibut filets lightly with salt and black pepper.
Place seasoned halibut on EGG and roast for 8-10 minutes or until the fish just begins to flake.
When fish is almost done, place a small amount of the tomato relish on top of the fish and allow to warm through.
Remove fish from heat and place it on a small pile of the tomato relish allowing the heat of the fish to warm the tomato relish through. Serve warm.
Makes 6 servings