Roasted Olive and Kumquat Relish with Halibut and Herbed Couscous

1. Pre-heat the oven to 350F.
2. Place the sliced olives, kumquats and smashed garlic in a bowl and toss with 2 tablespoons extra virgin olive oil and a pinch of cracked black pepper.
3. Transfer the olives and kumquats to a lined baking sheet and roast them in the pre-heat oven for about 10 minutes. If you like a little color on the olives, place them under the broiler for a minute or two.
4. Remove the baking sheet from the oven and let the olives and kumquats cool for about 5 minutes. Transfer to a mixing bowl and remove the smashed garlic.
5. Toss the olive and kumquats with parsley, oregano, ginger, sliced garlic, lemon zest and one tablespoon of honey. Season to taste with salt and pepper. Add additional honey if needed.
6. To make the halibut, heat a fish proof skillet over medium heat and add the ghee. While the ghee is heating, season the halibut with salt and pepper.
7. When the ghee is hot, add the halibut flesh side down and cook for about 3-5 minutes. Then flip to the skin side down and cook another 3-5 minutes. Fish should be cooked about 10 minutes for every inch of thickness.
8. Once the fish is done transfer to a platter and hold. With the skillet on the stove but the heat turned off, add the white wine and scrape the fond off the bottom of the pan. Turn the heat back on and whisk while adding the butter. Once the sauce has reduced by 1/4-1/2, season to taste with salt and pepper.
9. Place the halibut over prepared couscous and then top the halibut with the pan sauce. Garnish the halibut with the relish and then garnish with additional chopped fresh parsley and toasted pine nuts. Serve immediately.

Notes: This lovely relish is perfect over roasted pork, pan seared pork tenderloin medallions and grilled chicken.

*When roasting the kumquats, be sure not to roast them too long as they can become a tiny bit bitter.