Pan-Seared Halibut with Bell Pepper Relish

Pan-Seared Halibut with Bell Pepper Relish.
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15 Min
4 People
  • 1 ½ tablespoons olive oil, divided
  • 4 (6-ounce) halibut fillets
  • ¼ teaspoon Redmond salt.
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons chopped shallots
  • 1 teaspoon minced fresh garlic
  • 1 cup chopped yellow bell pepper
  • ½ cup chopped plum tomato
  • 1 tablespoon sherry vinegar
  • ½ teaspoon smoked paprika
  • 1 tablespoon chopped fresh flat-leaf parsley


Heat a large nonstick skillet over medium-high heat. Add 2 1/4 teaspoons oil to pan; swirl to coat. Sprinkle halibut evenly with salt and black pepper. Add fish to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Carefully remove fish from pan, and keep warm.

Add remaining 2 1/4 teaspoons oil to pan; swirl to coat. Add shallots and garlic to pan; sauté 1 minute. Add bell pepper and next 3 ingredients (through paprika); sauté 3 minutes or until bell pepper is tender. Stir in parsley. Serve relish with fish.

Recipe Credit: Maureen Callahan