Basil Rubbed Halibut with Puttanesca Relish

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Puttanesca Relish: 

2 tablespoons red wine vinegar 

2 teaspoons anchovy paste 

1 teaspoon finely chopped fresh oregano 

2 cloves garlic, finely chopped 

Kosher salt and freshly ground black pepper 

1/4 tablespoon extra-virgin olive oil 

3 ripe beefsteak or large heirloom tomatoes, cut into thick slices 

1 jalapeno 

1 small onion, cut into thick slices 

Canola oil, for brushing

1/4 cup chopped kalamata olives 

1 tablespoon capers, drained 

1/4 cup torn fresh basil leaves 

2 tablespoons roughly chopped fresh flat-leaf parsley

Halibut:

1/2 cup canola oil 

1 cup loosely packed fresh basil leaves, plus sprigs for garnish 

Kosher salt and freshly ground black pepper 

4 halibut fillets (8 ounces each)