Made this for my father's birthday dinner. Very aesthetically pleasing. Relish would be good on lots of things. Like the idea of using leftovers on bruschetta (will try that tomrrow night!)
Grilled Halibut with Three-Pepper Relish
Using 3 different colored peppers to prepare the relish results in a beautiful and impressive presentation for this grilled halibut dish.
More From Cooking Light
- Calories: 224
- Fat: 7.3g
- Saturated fat: 1g
- Monounsaturated fat: 3.7g
- Polyunsaturated fat: 1.6g
- Protein: 34.6g
- Carbohydrate: 3.5g
- Fiber: 1.1g
- Cholesterol: 52mg
- Iron: 1.8mg
- Sodium: 392mg
- Calcium: 85mg
- 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. Prepare grill to medium-high heat.
- 2. 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.
- 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 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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