Seared Halibut with Bell Pepper Relish

Ann Dunaway Teh & Lesley Baradel
Pan Seared Halibut with Red Pepper Salsa
Pan Seared Halibut with Red Pepper Salsa

Seared Halibut with Bell Pepper Relish

Shake up your fish routine with this flavorful dish, that comes together quickly and looks like it came from a restaurant.
0 from 0 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Seafood
Cuisine American
Servings 4 fillets
Calories 200 kcal


  • 4 6-oz halibut fillets
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 1/2 Tbsp extra-virgin olive oil divided
  • 2 Tbsp shallots chopped
  • 1 tsp garlic minced, about 2 cloves
  • 1 cup yellow bell pepper diced
  • 1/2 cup plum tomatoes diced
  • 1 Tbsp sherry vinegar
  • 1/2 tsp smoked paprika
  • 1 Tbsp fresh flat-leaf parsley chopped


  • Season the halibut with salt and pepper.
  • Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons of the oil to the pan. Then add the fish to the pan and cook for 3-5 minutes on each side or until fish flakes easily when tested with a fork. Remove fish from the pan and keep warm.
  • Put the remaining oil in the pan. Add the shallots and garlic and cook for 1 minute. Add the bell pepper, tomato, sherry vinegar and paprika to the pan. Sauté for 3 minutes or until bell pepper is tender. Stir in parsley and serve relish over the fish.


Mix It Up: Use another fish like cod instead of halibut if you'd rather. 
Nutrition Nugget: Some people fear eating fish due to mercury. Many types of fish (including halibut) have a lower risk for contaminants and are considered safe even for at-risk groups like children and pregnant women, up to 12 oz per week. Swordfish, shark, king mackerel, and tile fish pose the greatest risk.


Calories: 200kcalCarbohydrates: 5gProtein: 28gFat: 7gSaturated Fat: 1gCholesterol: 71mgSodium: 222mgFiber: 1gSugar: 1g
Keyword fish, halibut
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Ann Dunaway Teh & Lesley Baradel

Ann Dunaway Teh & Lesley Baradel

We (Lesley and Ann) first met years ago while training for Ironman Wisconsin. Our paths crossed again at Georgia State University while studying to become registered dietitian nutritionists. Over the years, our paths kept crossing and we soon discovered that we shared a love for menu planning. This blossomed into My Menu Pal where we help the food industry up their nutrition game to become their customer's nutrition hero.
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