Pan-Seared Halibut with Bell Pepper Relish

Photo: John Autry; Styling: Cindy Barr and Leigh Ann Ross

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)
Recipe from Cooking Light

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Nutritional Information

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

Ingredients

  • 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

Preparation

  1. 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. 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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