Halibut With Grilled Peppers and Olives
Halibut is such a gentle fish, it doesn’t take much to overwhelm it. Blackening works well but does mask the flavor. Here’s a go-lightly recipe that respects the inherent qualities of the halibut while providing a subtle but flavorful meal. And, in a hurry — 20 minutes from package to plate. Fresh, natural, and delicious.
4 halibut fish fillets
2 tablespoons extra-virgin olive oil, divided
1/2 teaspoon Kosher or sea salt
1/2 teaspoon freshly ground black pepper
1 cup of bread crumbs or seasoned bread crumbs.
2 red bell peppers, cut lengthwise into 6 thick strips
2 yellow bell peppers, cut lengthwise into 6 thick strips
Handful of green onions, split lengthwise.
1/2 cup black olives
Heat oven to 375ºF.
Arrange fish on a rimmed baking sheet; brush 1 tablespoon of the oil over both sides of fish.
Sprinkle salt and pepper over fish.
Top each fillet with bread crumbs.
In a small bowl, toss pepper and onion strips with remaining olive oil to coat.
Transfer to the rimmed baking sheet surrounding the fillets.
Bake for 10-12 minutew or until fish is opaque in center and flakes easily.
Arrange peppers on four warmed dinner plates.
Place fish over peppers; top with olives.
owned and operated by Tim, Heather and Danny O’Leary.
They have supplied Central Florida restaurants and residents
with prime seafood for more than a decade.
Their commitment is to always have
only the freshest seafood for your table.
101 N. Country Club Rd.
Lake Mary, FL 32746
407.330.2425
8780 E CR 466
The Villages, FL 32162
352.751.1755