Grilled Halibut Fillet with Confit of Peppers
Flaky halibut and colourful sweet peppers make a stunning and delicious salute to British Columbia.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 251 |
| pro | 32 g |
| total fat | 8 g |
| sat. fat | 2 g |
| carb | 8 g |
| fibre | 1 g |
| chol | 54 mg |
| sodium | 296 mg |
| % RDI: | - |
| calcium | 8% |
| iron | 14% |
| vit A | 24% |
| vit C | 210% |
| folate | 15% |
-
2 sweet red peppers
1 sweet yellow pepper
1 tbsp (15 mL) extra-virgin olive oil
1 onion, thinly sliced
1/2 tsp (2 mL) each salt and pepper
1 cup (250 mL) Gewurtztraminer wine (or 1 cup/250 mL chicken stock and 1 tbsp/15mL cider_vinegar)
1 tbsp (15 mL) minced fresh thyme (or 1 tsp/5 mL dried)
1 tbsp (15 mL) butter, softened
1 tbsp (15 mL) chopped fresh parsley
2 tsp (10 mL) all-purpose flour
6 halibut fillets (with skin), about 6 oz (175 g) each
Preparation:
Core, quarter and seed sweet red and yellow peppers; thinly slice crosswise. Set aside.
In large skillet, heat oil over medium heat; fry sweet peppers, sliced onion and 1/4 tsp (1 mL) each of the salt and pepper until peppers are slightly wilted, about 8 minutes.
Add wine and thyme to skillet; cook until reduced by half, about 8 minutes. With tongs, remove peppers to sieve over bowl; keep warm.
In another bowl, mash together butter, parsley and flour. Pour any liquid in bowl under peppers into skillet; whisk in butter mixture and cook, stirring, until thickened, about 5 minutes.
Meanwhile, sprinkle remaining salt and pepper onto halibut. Place, skin side down, on greased grill over medium heat; close lid and grill, turning once, until fish flakes easily when tested, about 8 minutes.
Toss peppers with 2 tbsp (25 mL) of the sauce in skillet; spoon onto centre of each plate. Top with fish; drizzle each with 1 tbsp (15 mL) of the sauce.
Additional Information
Source
Canadian Living Magazine: July 2004
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