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.
- 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
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