Grilled Halibut Fillet with Confit of Peppers

Tested Till Perfect

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%

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

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Source

Canadian Living Magazine: July 2004




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