Lunch: Grilled Halibut with Three-Pepper Relish
Recipe by Anthony Rosenfeld For a complete meal, pair this dish with steamed green beans tossed with olive oil, salt, and freshly ground black pepper and topped with pine nuts.
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
Instructions
Preheat grill to medium-high heat.
To prepare relish, coat bell pepper pieces with cooking spray. Place pepper pieces on 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; set aside.
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 desired degree of doneness. Serve with relish.
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Nutrition Facts
Serving Size: 8
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
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