Photo: Becky Luigart-Stayner; Styling: Cindy Barr
8 servings (serving size: 1 fillet and 1/4 cup relish)

Using 3 different colored peppers to prepare the relish results in a beautiful and impressive presentation for this grilled halibut dish.

How to Make It

Step 1

Prepare grill to medium-high heat.

Step 2

To prepare relish, coat bell pepper pieces with cooking spray. Place pepper pieces on a grill rack; grill 3 minutes on each side or until lightly charred. Remove from grill; cool slightly. Coarsely chop bell pepper pieces. Combine chopped bell peppers, parsley, and next 6 ingredients (through garlic); set aside.

Step 3

To prepare fish, brush 1 tablespoon oil evenly over fish. Sprinkle fish evenly with thyme, 3/4 teaspoon salt, and 1/2 teaspoon black pepper. Place fish on grill rack; grill 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with relish.

Step 4

Wine note: This dish begs for a good sauvignon blanc. Bell peppers, herbs, and capers all have bold flavors ranging from fresh green to herbal to briny. A good sauvignon will mirror all the green flavors here and provide a crisp counterpoint to the subtle flavor of the fish. Try the Kunde Sauvignon Blanc 2007 from the Sonoma Valley (about $16). —Karen MacNeil

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

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Ratings & Reviews

Not as good as expected

May 26, 2015
The relish was good but the capers overpowered it. I would either cut them out or use 1/2 the amount as I do like capers. The fish was tasteless by itself.

Mleigh's Review

August 07, 2011
Made this for my father's birthday dinner. Very aesthetically pleasing. Relish would be good on lots of things. Like the idea of using leftovers on bruschetta (will try that tomrrow night!)

jasandberg's Review

September 02, 2009
This is a great recipe....and the relish is wonderful! I had extra relish left over and used it as a topping for fresh mozzarella....and loved it! I used jar roasted peppers from Traders Joe's instead of fresh and it was just as good.

matgurl's Review

July 20, 2009
so easy to put together, so delicious. definitely the best meal i have ever made & i cook alot. only change was 1lb bluenose sea bass instead of halibut. the meal was absolute perfection. (hubby & i are having bruschetta appetizer with the left over relish tonight) i found the recipe in a CL mag that i kept - it was featured with "haricot verts salad" that i also made. my, oh my, absolutely terrific. brown rice rounded out the meal along with a bottle of conundrum (cali white wine blend that was a perfect match). outstanding for special occasion but easy enough for everyday. yummers!

Jessie123's Review

July 04, 2009
This was so good. I loved the fish grilled and the relish was so tasty it could be eaten on it's own. I made it with herbed basmati rice and it was perfect. I didn't have fresh parsley so I used dry and it was still yummy.

mbeezie's Review

June 13, 2009
The pepper relish is delicious and a perfect complement to the fish. I am not a fan of capers so I substituted with kalamata olives.

AmandaLou's Review

May 20, 2009
This is a great recipe! My mom usually doesn't like fish, but she loves peppers so I tried this recipe for my family and they all loved it. We ate the left over relish with tortilla chips because we didn't want it to go to waste. I made asparagus and toasted bread with this and it all came together well.

cmmuckle's Review

May 09, 2009
Great light dish. I actually cooked this on the stove - broiling the peppers and sauteeing the fish - and it came out great. Made less fish then it called for so that each of us could enjoy more of the yummy relish!

connecticut's Review

May 04, 2009
I unfortunately did not have any halibut so I served the relish over grilled chicken instead, but it was still very good! It was so simple yet so tasty. I'd definitely make it again.

Whygal's Review

April 29, 2009
WOW!! This is a restaurant quality dinner--I made it last night for my husband and me. I used 2 portions of the halibut and made half of the pepper recipe. This resulted in extra pepper relish but extra vegetables are always good!! I deleted the capers as we are not fans of them. I served the fish with grilled aspargus--there was not a single bite left--can't wait to make it again!!