• From Rachel Ray

Ingredients

• 4 (6-ounce) halibut fillets
• Extra-virgin olive oil, for liberal drizzling plus 1/4 cup
• Salt and freshly ground black pepper
• 4 (1-inch) thick slices crusty bread
• 1 1/2 teaspoons anchovy paste
• 2 to 3 cloves garlic, grated
• 1 teaspoon crushed red pepper flakes
• 1 lemon, zested and juiced
• 3 tablespoons capers, run your knife through them
• 1/2 cup pitted black olives, chopped
• 1/2 cup flat-leaf parsley, coarsely chopped
• 1 pint grape tomatoes, halved or cherry tomatoes, quartered

Directions

1. Preheat grill pan or outdoor grill to medium-high to high heat.

2. Coat the fish in extra-virgin olive oil and season with salt and pepper. Cook fish for about 3 to 4 minutes on each side until firm, cooked through and evenly marked. Char bread on the grill 1 minute on each side.

3. While fish cooks, in the bottom of a medium bowl, combine anchovy paste, grated garlic, red pepper flakes, zest and lemon juice and whisk in 1/4 cup extra-virgin olive oil. Add capers, olives, parsley and tomatoes. Toss and season with black pepper, to taste.

4. Serve bread topped with lots of salsa and fish.