Halibut with Red Bell Pepper and Olive Relish

Halibut with Red Bell Pepper and Olive Relish
Halibut with Red Bell Pepper and Olive Relish
Jason Gareffa of Los Angeles, California, writes: "Pursuing a career in acting keeps me tremendously busy. Between my improv comedy classes, performances, auditions for film and television roles, and gigs as a DJ for weddings, I don't have a lot of extra time on my hands. But good food is important to me, especially since I need a lot of energy to stay on the go. So over the years, I've started experimenting in the kitchen. Now the other members of my improv group even like to come to my 'wrap parties' to taste my creations."
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 4 servings
American Fish Olive Pepper Bake Sauté Low Carb Low/No Sugar Halibut Bell Pepper Winter Bon Appétit Los Angeles California
  • 1 tablespoon tomato paste
  • 1 tablespoon chopped fresh thyme
  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • cayenne pepper
  • 1/2 cup chopped red onion
  • fresh thyme sprigs
  • 3 large garlic cloves, chopped
  • Carbohydrate 33 g(11%)
  • Cholesterol 125 mg(42%)
  • Fat 17 g(27%)
  • Fiber 12 g(49%)
  • Protein 53 g(106%)
  • Saturated Fat 3 g(15%)
  • Sodium 450 mg(19%)
  • Calories 473

Preparation Preheat oven to 375°F. Brush large rimmed baking sheet with olive oil. Heat 3 tablespoons oil in large skillet over medium-high heat. Add bell pepper, onion, garlic, and thyme. Sauté until bell pepper is soft, about 6 minutes. Remove from heat. Mix in olives, vinegar, and tomato paste. Season relish to taste with cayenne, salt, and pepper. Place fish on prepared baking sheet and brush with olive oil. Sprinkle with salt and pepper. Spoon enough relish over each fillet to cover. Reserve remaining relish. Bake fish until just opaque in center, about 10 minutes. Transfer fish to serving platter. Garnish with thyme sprigs; serve with reserved relish.

Preparation Preheat oven to 375°F. Brush large rimmed baking sheet with olive oil. Heat 3 tablespoons oil in large skillet over medium-high heat. Add bell pepper, onion, garlic, and thyme. Sauté until bell pepper is soft, about 6 minutes. Remove from heat. Mix in olives, vinegar, and tomato paste. Season relish to taste with cayenne, salt, and pepper. Place fish on prepared baking sheet and brush with olive oil. Sprinkle with salt and pepper. Spoon enough relish over each fillet to cover. Reserve remaining relish. Bake fish until just opaque in center, about 10 minutes. Transfer fish to serving platter. Garnish with thyme sprigs; serve with reserved relish.

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