Grilled Halibut with Sweet Pepper and Balsamic Salad

This sweet pepper salad pairs well with halibut, snapper, or other firm, white-fleshed fish. You can also serve it with sautéed chicken breast or grilled pork tenderloin.


4 servings (serving size: 1 fillet and 1/2 cup bell pepper mixture)

Recipe from

Cooking Light

Nutritional Information

Calories 248
Caloriesfromfat 26 %
Fat 7.2 g
Satfat 1 g
Monofat 3.7 g
Polyfat 1.6 g
Protein 35.4 g
Carbohydrate 8.9 g
Fiber 2.4 g
Cholesterol 52 mg
Iron 2.2 mg
Sodium 599 mg
Calcium 109 mg


2 red bell peppers
2 yellow bell peppers
Cooking spray
3 tablespoons finely chopped fresh parsley, divided
3 tablespoons finely chopped fresh chives, divided
2 tablespoons white balsamic vinegar
1 tablespoon extravirgin olive oil
1 tablespoon capers
1 teaspoon finely chopped fresh marjoram
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 garlic clove, minced
4 (6-ounce) halibut fillets


Prepare grill.

Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides down, on a cutting board or work surface; flatten with hand. Place pepper halves on a grill rack coated with cooking spray; grill 12 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut into strips.

Combine bell peppers, 2 tablespoons parsley, 2 tablespoons chives, vinegar, oil, capers, marjoram, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and garlic; toss gently to coat.

Sprinkle fish evenly with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon black pepper. Place fish on grill rack coated with cooking spray; grill 6 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Sprinkle fish with remaining 1 tablespoon parsley and remaining 1 tablespoon chives. Serve with bell pepper mixture.

Jeanne Kelley,

Cooking Light

August 2007
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