Grilled Halibut Fillet with Confit of Peppers

By The Canadian Living Test Kitchen

Tested till perfect

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Grilled Halibut Fillet with Confit of Peppers

Grilled Halibut Fillet with Confit of Peppers
Photography by Yvonne Duivenvoorden

This recipe makes 6 servings

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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
  • Portion size: 6

Flaky halibut and colourful sweet peppers make a stunning and delicious salute to British Columbia.

Ingredients

  • 2 2sweet red peppersweet red peppers
  • 1 1sweet yellow peppersweet yellow peppers
  • 1 tbsp 1tbspextra-virgin olive oil
  • 1 1oniononions, thinly sliced
  • 1/2 tsp 1/2tspeach salt and pepper
  • 1 cup 1cupGewurtztraminer white wine
  • 1 tbsp 1tbspminced fresh thyme
  • 1 tbsp 1tbspbutter, softened
  • 1 tbsp 1tbspchopped fresh parsley
  • 2 tsp 2tspall-purpose flour
  • 6 6skin on halibut fillethalibut fillets, 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.

Source : Canadian Living Magazine: July 2004

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