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.
Pan-Seared Halibut with Bell Pepper Relish
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.
Yield: Serves 4 (serving size: 1 fillet and about 1/4 cup relish)
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Amount per serving
- Calories: 252
- Fat: 10.2g
- Saturated fat: 2g
- Monounsaturated fat: 5.7g
- Polyunsaturated fat: 2.2g
- Protein: 35.7g
- Carbohydrate: 4.5g
- Fiber: 1.2g
- Cholesterol: 122mg
- Iron: 0.9mg
- Sodium: 286mg
- Calcium: 44mg
- 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
- 1. 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.
- 2. 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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