{"id":807,"date":"2010-02-21T09:12:07","date_gmt":"2010-02-21T16:12:07","guid":{"rendered":"http:\/\/gourmet.mygreatvet.com\/?p=807"},"modified":"2010-02-21T09:12:07","modified_gmt":"2010-02-21T16:12:07","slug":"halibut-with-charred-garlic-oil-and-tomato-relish","status":"publish","type":"post","link":"http:\/\/gourmet.mygreatvet.com\/?p=807","title":{"rendered":"Halibut with Charred Garlic Oil and Tomato Relish"},"content":{"rendered":"<p style=\"text-align: left;\">This is an outdoor barbeque recipe from Grill It by Bobby Flay\u00a0 <!--more--><\/p>\n<p>Ingredients<br \/>\n* 1\/2 pint red pear tomatoes, halved<br \/>\n* 1\/2 pint yellow pear tomatoes, halved<br \/>\n* 1\/2 cup pitted kalamata olives<br \/>\n* 1\/2 small red onion, diced<br \/>\n* 1\/4 cup chopped flat-leaf parsley<br \/>\n* 2 tablespoons chopped fresh tarragon leaves, plus 2 tablespoons, for garnish<br \/>\n* 1\/2 cup extra-virgin olive oil<br \/>\n* Salt and freshly ground black pepper<br \/>\n* 5 cloves garlic, crushed to a paste<br \/>\n* 1\/4 cup olive oil<br \/>\n* 4 (8-ounce) halibut fillets<\/p>\n<p>Directions<\/p>\n<p>Combine tomatoes, olives, onion, parsley, tarragon and extra-virgin olive oil in a small bowl and season with salt and pepper, to taste. Let sit at room temperature for 30 minutes before serving.<\/p>\n<p>Combine the garlic and the olive oil in a small bowl. Brush both sides of the halibut with the oil and let marinate for 15 minutes.<\/p>\n<p>Heat the grill to high.<\/p>\n<p>Season the halibut with salt and pepper, to taste, on both sides and grill until slightly charred and just cooked through, about 5 minutes per side. Remove from the grill to a platter. Garnish with tarragon and serve immediately with the tomato relish on the side.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This is an outdoor barbeque recipe from Grill It by Bobby Flay\u00a0<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-807","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/posts\/807","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=807"}],"version-history":[{"count":1,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/posts\/807\/revisions"}],"predecessor-version":[{"id":808,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/posts\/807\/revisions\/808"}],"wp:attachment":[{"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=807"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=807"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=807"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}