Photo: Becky Luigart-Stayner; Styling: Fonda Shaia
- 4 (6-ounce) halibut fillets, rinsed and patted dry
- Extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 8 slices Italian bread
- 2 garlic cloves, halved
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 cups loosely packed arugula leaves, cleaned and dried
- Grilled Puttanesca Salsa- Recipe
- 12 pitted kalamata olives
- 3 heirloom tomatoes, quartered and seeded
- 1/2 medium red onion, sliced 1/4 inch thick
- 1/2 cup extra-virgin olive oil, divided
- 1 tablespoon minced garlic
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 teaspoons red wine vinegar
- 1 teaspoon anchovy paste
- 1 tablespoon capers, chopped
- 2 teaspoons minced fresh oregano
Cover olives with cool water, and let stand 30 minutes.
- Heat grill to medium-high. Brush tomatoes and red onion with 1/4 cup olive oil. Grill until slightly charred and softened. Immediately chop tomatoes and onion, and toss with garlic while still hot. Season with salt and pepper; cool to room temperature.
- Mix together vinegar and anchovy paste. Slowly drizzle in remaining 1/4 cup olive oil, whisking constantly, until slightly thickened. Drain and chop olives. Combine chopped tomatoes and onion with olives, capers, and oregano. Drizzle vinaigrette over vegetables, and toss gently to coat.
- Heat grill to medium-high. Lightly brush fish with olive oil, and season to taste with kosher salt and black pepper. Grill fish over direct heat until firm and opaque throughout, about 4 to 6 minutes per side. Fish should flake easily but remain moist. Brush bread lightly with olive oil, and grill until slightly toasted. Rub the cut side of garlic cloves over the bread.
- Combine mayonnaise and mustard. Spread mayonnaise mixture on 4 slices of bread. Top with arugula, fish fillets, Grilled Puttanesca Salsa, and remaining bread slices. Serve immediately.