Grilled Halibut with Three-Pepper Relish

Grilled Halibut with Three-Pepper Relish Recipe
Photo: Oxmoor House
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.


8 servings (serving size: 1 fillet and 1/4 cup relish)

Recipe from

Oxmoor House

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


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. 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.


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

Anthony Rosenfeld,

Cooking Light Gluten-Free Cookbook,

Oxmoor House

August 2011
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