Grilled Halibut Fillet with Confit of Peppers
Grilled Halibut Fillet with Confit of Peppers
Photography by Yvonne Duivenvoorden
This recipe makes 6 servings
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
