Grilled Halibut with Sweet Pepper and Balsamic Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This sweet pepper salad pairs well with halibut, snapper, or other firm, white-fleshed fish. You can also serve it with sautéed chicken breast or grilled pork tenderloin. Ingredients:
2 red bell peppers |
2 yellow bell peppers |
cooking spray |
3 tablespoons finely chopped fresh parsley, divided |
3 tablespoons finely chopped fresh chives, divided |
2 tablespoons white balsamic vinegar |
1 tablespoon extravirgin olive oil |
1 tablespoon capers |
1 teaspoon finely chopped fresh marjoram |
3/4 teaspoon salt, divided |
1/2 teaspoon freshly ground black pepper, divided |
1 garlic clove, minced |
4 (6-ounce) halibut fillets |
Directions:
1. Prepare grill.
2. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides down, on a cutting board or work surface; flatten with hand. Place pepper halves on a grill rack coated with cooking spray; grill 12 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut into strips.
3. Combine bell peppers, 2 tablespoons parsley, 2 tablespoons chives, vinegar, oil, capers, marjoram, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and garlic; toss gently to coat.
4. Sprinkle fish evenly with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon black pepper. Place fish on grill rack coated with cooking spray; grill 6 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Sprinkle fish with remaining 1 tablespoon parsley and remaining 1 tablespoon chives. Serve with bell pepper mixture.
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