Grilled Halibut with Three-Pepper Relish

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Grilled Halibut with Three-Pepper RelishRecipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Using 3 different colored peppers to prepare the relish results in a beautiful and impressive presentation for this grilled halibut dish.
8 servings (serving size: 1 fillet and 1/4 cup relish)


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1 yellow bell pepper, quartered
1 red bell pepper, quartered
1 orange bell pepper, quartered
Cooking spray
2 tablespoons chopped fresh parsley
2 tablespoons chopped capers
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 garlic clove, minced
1 tablespoon olive oil
8 (6-ounce) skinless halibut fillets
2 teaspoons chopped fresh thyme
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper


1. Prepare grill to medium-high heat.

2. To prepare relish, coat bell pepper pieces with cooking spray. Place pepper pieces on a grill rack; grill 3 minutes on each side or until lightly charred. Remove from grill; cool slightly. Coarsely chop bell pepper pieces. Combine chopped bell peppers, parsley, and next 6 ingredients (through garlic); set aside.

3. To prepare fish, brush 1 tablespoon oil evenly over fish. Sprinkle fish evenly with thyme, 3/4 teaspoon salt, and 1/2 teaspoon black pepper. Place fish on grill rack; grill 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with relish.

Wine note: This dish begs for a good sauvignon blanc. Bell peppers, herbs, and capers all have bold flavors ranging from fresh green to herbal to briny. A good sauvignon will mirror all the green flavors here and provide a crisp counterpoint to the subtle flavor of the fish. Try the Kunde Sauvignon Blanc 2007 from the Sonoma Valley (about $16). —Karen MacNeil

Created date

April 2009

Nutritional Information

Calories 224
Fat 7.3 g
Satfat 1 g
Monofat 3.7 g
Polyfat 1.6 g
Protein 34.6 g
Carbohydrate 3.5 g
Fiber 1.1 g
Cholesterol 52 mg
Iron 1.8 mg
Sodium 392 mg
Calcium 85 mg