Hy-Vee’s Responsible Choice Alaska Pacific Halibut Stars with Innovative Relish

A fan favorite, Hy-Vee Responsible Choice Alaska Pacific Halibut steaks have a delicate, sweet flavor and firm texture that is perfect for the grill. In one of my favorite recipes, halibut steaks pair well with minimal ingredients, creating a simple meal for your family that doesn’t give up flavor or nutrition.

As an added bonus, halibut is rich in various nutrients, including selenium, magnesium, phosphorus potassium, vitamin B12, niacin, vitamin B6 and omega-3 essential fatty acids. It is an excellent source of high-quality protein and minerals, low in sodium, fat and calories and contains a minimum of bones.

Enjoy this spring-fresh recipe, 48 hours fresh from the Pacific – Hy-Vee’s Responsible Choice Alaska Halibut.

Grilled Responsible Choice Alaska Pacific Halibut with Roasted Red Pepper and Kalamata Olive Relish

Serves 4

All you need:Pacific Halibut and Relish

  • 1/2 cup thinly sliced roasted red peppers
  • 1 tbsp thinly sliced shallot
  • 1 garlic clove, minced
  • 1/2 cup halved pitted Kalamata olives
  • 1/4 cup fresh basil leaves, chiffonade
  • Juice of 1/2 a lemon
  • 1 tbsp olive oil
  • Salt and pepper, to taste
  • 4 Responsible Choice Alaska Pacific Halibut steaks
  • Olive oil for brushing, as needed

    All you do:

  1. Stir together the roasted red peppers, shallot, garlic, Kalamata olives, basil, lemon juice and 1 tablespoon olive oil. Season with salt and pepper to taste; set aside.
  2. Heat an outdoor gas grill or prepare coals for a charcoal grill for direct grilling over medium-high heat. Brush the cooking grates clean, and oil the grill rack.
  3. Brush Responsible Choice Alaska Pacific Halibut steaks with oil and season with salt and pepper.
  4. Grill steaks over direct heat for 10 minutes per side, or until opaque but still moist, in the center.
  5. Serve topped with red pepper relish.

Author: Andrew Kintigh

Chef Andrew Kintigh started his culinary career at the age of 14, working at a catering company in northwest Iowa. Andrew pursued his passion for cooking at the Art Institutes International Minnesota. He earned an Associate’s degree in culinary arts and a Bachelor’s degree in culinary management. With over a decade of experience, Andrew has worked at a few of Minneapolis’ favorite restaurants, such as Dakota Jazz Club & Restaurant, Bobino Café & Wine Bar, and Tryg’s Restaurant, before he joined the North Ankeny Blvd Hy-Vee team. Andrew participates in numerous Des Moines area events, including Iowa’s Premiere Beer, Wine & Food Expo, Hy-Vee Whole Health Experience, Swine Festival, Morsel Combat, Blue Ribbon Bacon Festival, and the Iowa State Fair. Recently, Andrew was named the Ethnic Meals champion at the Food Marketing Institute’s Supermarket Chef Showdown in Chicago. You can often catch Andrew on air doing a radio segment or chatting with local TV anchors about his latest recipes. Andrew specializes in teaching how to cook with fresh new ingredients and bringing his creative recipes to the family table.