Grilled Halibut with Three-Pepper Relish |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Using 3 different colored peppers to prepare the relish results in a beautiful and impressive presentation for this grilled halibut dish. Ingredients:
1 yellow bell pepper, quartered |
1 red bell pepper, quartered |
1 orange bell pepper, quartered |
cooking spray |
2 tablespoons chopped fresh parsley |
2 tablespoons chopped capers |
1 tablespoon olive oil |
1 tablespoon balsamic vinegar |
1/4 teaspoon kosher salt |
1/4 teaspoon black pepper |
1 garlic clove, minced |
1 tablespoon olive oil |
8 (6-ounce) skinless halibut fillets |
2 teaspoons chopped fresh thyme |
3/4 teaspoon kosher salt |
1/2 teaspoon freshly ground black pepper |
Directions:
1. Prepare grill to medium-high heat.
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.
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.
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
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