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Seared Halibut with Yellow-Pepper Sauce

Photo: Becky Luigart-Stayner; Styling: Judy Feagin
Yield Makes 2 servings

Ingredients

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 large yellow bell peppers, chopped
  • 2 shallots, minced
  • 2 teaspoons Caribbean jerk, Cajun, or Mexican seasoning blend
  • 1 cup chicken broth or fish broth
  • Salt
  • Freshly ground black pepper
  • 2 (6-ounce) halibut fillets
  • Olive oil

How to Make It

  1. Heat butter and oil in a large cast iron or ovenproof skillet over medium-high heat. Add bell peppers, shallots, and seasoning blend. Sauté 5 minutes or until shallots are translucent.

  2. Stir in broth, and simmer 10 minutes or until vegetables are tender. Transfer to a blender, and puree until smooth. Season to taste with salt and pepper. (Sauce may be made ahead. Reheat before serving.)

  3. Sprinkle fillets with salt and pepper. Sear fish in hot oil 4 to 5 minutes per side or until done. Serve immediately with pepper sauce.

  4. POUR: Look for a wine rich enough to stand up to the yellow-pepper sauce and spicy beans. A crisp, refreshing Italian Verdicchio from Bisci ($18) is a good choice. Also consider Etude's Rosé of Pinot Noir Carneros ($20). The vibrant nose and balanced acidity make it a delightful sipping wine that complements many types of seafood.