8 servings (serving size: 1 fillet and 1/4 cup relish)
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
1 yellow bell pepper, quartered
1 red bell pepper, quartered
1 orange bell pepper, quartered
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
How to Make It
Prepare grill to medium-high heat.
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.
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
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This is a great recipe....and the relish is wonderful! I had extra relish left over and used it as a topping for fresh mozzarella....and loved it! I used jar roasted peppers from Traders Joe's instead of fresh and it was just as good.
so easy to put together, so delicious. definitely the best meal i have ever made & i cook alot. only change was 1lb bluenose sea bass instead of halibut. the meal was absolute perfection. (hubby & i are having bruschetta appetizer with the left over relish tonight) i found the recipe in a CL mag that i kept - it was featured with "haricot verts salad" that i also made. my, oh my, absolutely terrific. brown rice rounded out the meal along with a bottle of conundrum (cali white wine blend that was a perfect match). outstanding for special occasion but easy enough for everyday. yummers!
This was so good. I loved the fish grilled and the relish was so tasty it could be eaten on it's own. I made it with herbed basmati rice and it was perfect. I didn't have fresh parsley so I used dry and it was still yummy.
This is a great recipe! My mom usually doesn't like fish, but she loves peppers so I tried this recipe for my family and they all loved it. We ate the left over relish with tortilla chips because we didn't want it to go to waste.
I made asparagus and toasted bread with this and it all came together well.
Great light dish. I actually cooked this on the stove - broiling the peppers and sauteeing the fish - and it came out great. Made less fish then it called for so that each of us could enjoy more of the yummy relish!
WOW!! This is a restaurant quality dinner--I made it last night for my husband and me. I used 2 portions of the halibut and made half of the pepper recipe. This resulted in extra pepper relish but extra vegetables are always good!! I deleted the capers as we are not fans of them. I served the fish with grilled aspargus--there was not a single bite left--can't wait to make it again!!
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