Rating: 4.5 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Maureen Callahan
Recipe by Cooking Light January 2012

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

Recipe Summary test

Yield:
Serves 4 (serving size: 1 fillet and about 1/4 cup relish)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

252 calories; fat 10.2g; saturated fat 2g; mono fat 5.7g; poly fat 2.2g; protein 35.7g; carbohydrates 4.5g; fiber 1.2g; cholesterol 122mg; iron 0.9mg; sodium 286mg; calcium 44mg.
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