This lemon relish is easy to make and packs a lot of flavor. Try it with other white-fleshed fish, grilled shrimp, or salmon. Adapted from The Lemon Cookbook: 50 Sweet & Savory Recipes to Brighten Every Meal, printed in Issue 76 of American Lifestyle magazine.

Makes 4 servings

Ingredients: For the relish

Ingredients: For the halibut


  1. To make the relish, remove the pithy ends of the lemon quarters, and thinly slice the rest, discarding any seeds
  2. Add the lemon slices to a bowl along with the shallots and salt. Cover, and set aside for 45 minutes or until the lemons release some of their juice. Add the olives, capers, pepper flakes, and the cup of oil. To allow the flavors to develop fully, set the relish aside to marinate for at least 4 hours or up to overnight.
  3. Pat the halibut dry with a paper towel. In a small bowl, combine the fennel seed, salt, and pepper, and sprinkle it all over the halibut. In a nonstick skillet or cast-iron pan over medium-high heat, heat the oil until it shimmers
  4. Add the halibut, and cook, undisturbed, until browned on the bottom, about 5 minutes. Flip, add the butter to the pan, and reduce the temperature to medium. Continue to cook, basting the halibut with the butter, for 2 minutes, or until the fish is opaque in the center.
  5. Stir the parsley into the relish, spoon the relish over each piece of fish, and serve immediately.

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Recipes reprinted from The Lemon Cookbook: 50 Sweet & Savory Recipes to Brighten Every Meal. Copyright © 2015 by Ellen Jackson. Photos by John Valls. Published by Sasquatch Books. For more lemon-inspired recipes, pick up your own copy of The Lemon Cookbook on