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Grilled Halibut with Chunky Fennel Vinaigrette

["Recipe reprinted with permission\u00a0Olive Oil:\u00a0From Tree to Table<\/a>\u00a0by Peggy Knickerbocker\u00a0(Chronicle Books, 2007).\u00a0Recipe by Chef Owner\u00a0Steve Johnson<\/strong>,\u00a0

Ingredients

1 cup chopped fennel
2 shallots, thinly sliced
2 cloves garlic, minced
2 oil-packed anchovy fillets, chopped
1 tsp. salt-cured capers, rinsed, drained, and minced
1 tsp. whole-grain mustard
½ tsp. chopped fresh thyme, or a little less if dried
¼ tsp. red pepper flakes
¼ cup fresh lemon juice
½ cup California Olive Ranch extra virgin olive oil
Salt and freshly cracked black pepper to taste
4 halibut fillets or steaks, each about 1 inch thick and about 1 ½ pounds total weight

Instructions

Prepare a fire in a charcoal grill.
Put the chopped fennel, shallots, garlic, anchovies, and capers in a bowl; toss well. Add the mustard, thyme, pepper flakes, lemon juice, and California Olive Ranch extra virgin olive oil and stir to mix. Season with salt and pepper.
Place the fish on an oiled grill rack 6 to 8 inches above the fire. Cook for 4 to 5 minutes on each side, turning once. To test for doneness, pierce a piece of fish with a knife; it should be opaque in the center.
Transfer the fish to a warmed platter or individual plates and spoon some of the fennel vinaigrette over the top. Serve the remaining vinaigrette in a bowl alongside.

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