This relish also works well with grilled chicken. Serve with a simple spinach salad. Be sure to purchase wild Alaskan halibut for a sustainable choice; avoid Atlantic halibut.
1 1/2 tablespoons olive oil, divided
4 (6-ounce) halibut fillets
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped shallots
1 teaspoon minced fresh garlic
1 cup chopped yellow bell pepper
1/2 cup chopped plum tomato
1 tablespoon sherry vinegar
1/2 teaspoon smoked paprika
1 tablespoon chopped fresh flat-leaf parsley
How to Make It
Heat a large nonstick skillet over medium-high heat. Add 2 1/4 teaspoons oil to pan; swirl to coat. Sprinkle halibut evenly with salt and black pepper. Add fish to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Carefully remove fish from pan, and keep warm.
Add remaining 2 1/4 teaspoons oil to pan; swirl to coat. Add shallots and garlic to pan; sauté 1 minute. Add bell pepper and next 3 ingredients (through paprika); sauté 3 minutes or until bell pepper is tender. Stir in parsley. Serve relish with fish.
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This was a really good, quick meal for a busy weeknight. Just remember to thaw the fish all day in the refrigerator if you buy flash frozen wild caught halibut, which is a must if it is not halibut season or if your fishmonger only buys Atlantic halibut.
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