Now through July 22nd, Red Gold is giving away a Large Big Green Egg each week, as well as 1,000 insulated tote bags and even a coupon from Red Gold’s promotion partner Laura’s Lean Beef on their Facebook page.
Here is a yummy recipe you can try out.
ROASTED HALIBUT WITH GREEK RELISH
2 (14.5 ounce) cans of RED GOLD® PETITE DICED TOMATOES, drained
¼ cup extra virgin olive oil
3 cloves garlic, minced
1⁄2 tablespoon kosher salt
10 fresh basil leaves, chopped
10 ounces Kalamata olives, sliced 1/4 inch
1 small red onion, diced
3 ounces feta cheese, dry
2 tablespoons red wine vinegar
2 tablespoons canola oil, or salad oil of choice
2 pounds fresh halibut filets
Kosher salt and freshly ground black pepper to taste
Blend all ingredients, except the halibut, together and refrigerate for a few hours.
Pre-heat grill to 400 degrees with indirect heat.
Season halibut filets lightly with salt and black pepper.
Place seasoned halibut on grill 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.
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