This Seared Halibut with Bell Pepper Relish is an easy one pan dinner that is ready in a flash.
It’s the last Recipe Redux of 2016! So it is only fitting that this month’s theme was to grab the nearest cookbook and redux a recipe on a page that combines any of the numbers 2-0-1-6. As I’m still unpacking boxes from our house renovation, one of the first I came across is my Smitten Kitchen cookbook. The food photography is just plain gorgeous. And the recipes that I’ve all tried are great too.
The recipe that caught my eye was on page 160, seared halibut and gazpacho salsa with tomato vinaigrette. It’s quite a mouthful and while I’m sure hers is wonderful, I need simplicity in my life. Especially this time of year. I need fast dinners that get my family to the table and then on to the next activity, or bedtime as is often the case. And I’m always looking for more seafood dishes outside of shrimp, salmon and tilapia, which are staples. I serve seafood at least once a week at home. My children actually like fish now because I offer it consistently and try it in different ways to appeal to their taste buds.
So I went about creating a recipe that doesn’t sacrifice on the rich flavors of the dish, but is considerably faster and easier to prepare. Since it is also cold out right now, I decided to create more of a warm relish with the topping than a cold salsa. I used yellow bell peppers to contrast the color of the cherry tomatoes, though any color will do.Sherry vinegar add so much flavor to a dish, as does the smoked paprika giving it an earthy depth. Of course the best part is that this is all made in one pan in about 15 minutes or less (not including chopping time). The relish can be served on top of the fish or to the side if that is better for pickier palates.
Seared Halibut with Bell Pepper Relish
- 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.