Photo: John Autry; Styling: Cindy Barr and Leigh Ann Ross
Yield
Serves 4 (serving size: 1 fillet and about 1/4 cup 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.

How to Make It

Step 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.

Step 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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Ratings & Reviews

Sunny7310's Review

Sunny7310
February 26, 2014
N/A

wasgunther's Review

wasgunther
January 06, 2014
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MaryAnnejGill's Review

lrwright149
January 22, 2012
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lrwright149's Review

MaryAnnejGill
January 18, 2012
This was a really good, quick meal for a busy weeknight. Just remember to thaw the fish all day in the refrigerator if you buy flash frozen wild caught halibut, which is a must if it is not halibut season or if your fishmonger only buys Atlantic halibut.