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: 4 servings ( Serving Size: 1 fillet & 1/4 c. relish )
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  • 1 1/2 tablespoon(s) olive oil divided
  • 4 (6 oz) halibut fillets
  • 1/4 teaspoon(s) salt
  • 1/4 teaspoon(s) freshly ground black pepper
  • 2 tablespoon(s) chopped shallots
  • 1 teaspoon(s) minced fresh garlic
  • 1 cup(s) chopped yellow bell pepper
  • 1/2 cup(s) chopped plum tomato
  • 1 tablespoon(s) sherry vinegar
  • 1/2 teaspoon(s) smoked paprika
  • 1 tablespoon(s) chopped, flat-leaf parsley


  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 pepper. Add fish to pan; cook 3 minutes on each side or until fish easily flakes when tested with a fork or until desired degree of doneness. Carefully remove fish from pan, and keep warm.
  2. 2. Add remaining 2 1/2 teaspoons oil to pan; swirl to coat. Add shallots and garlic to pan; saute 1 minute. Add bell pepper and next 3 ingredients (through paprika); saute 3 minutes or until bell pepper is tender. Stir in parsley. Serve relish with fish.

  3. CALORIES: 252 FAT: 10.2g (sat:2g, mono:5.7g, poly:2.2g) PROTEIN: 35.7g
  4. CARB: 4.5g FIBER: 1.2g CHOL: 122mg IRON: 0.9mg SODIUM: 286mg
  5. CALC: 44mg
October 2012

This recipe is a personal recipe added by marybillingsley and has not been tested or endorsed by MyRecipes.

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