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Grilled Halibut with Three-Pepper Relish

Photo: Oxmoor House
Yield 8 servings (serving size: 1 fillet and 1/4 cup relish)
For a complete meal, pair this dish with steamed green beans tossed with olive oil, salt, and freshly ground black pepper and topped with pine nuts.

Ingredients

  • Relish:
  • 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
  • Fish:
  • 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

Nutrition 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

How to Make It

  1. Preheat grill to medium-high heat.

  2. To prepare relish, coat bell pepper pieces with cooking spray. Place pepper pieces on 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; 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 desired degree of doneness. Serve with relish.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Cooking Light Gluten-Free Cookbook