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Grilled Halibut with Sweet Pepper and Balsamic Salad

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Prepare grill.

  2. 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.

  3. 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.

  4. 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.