Grilled Halibut With Sweet Pepper And Balsamic Sala

Name: Grilled Halibut With Sweet Pepper And Balsamic Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 red bell peppers; 2 yellow bell peppers; Cooking spray; 3 tablespoons finely chopped fresh parsley, divided; 3 tablespoons finely chopped fresh chives, divided; 2 tablespoons white balsamic vinegar; 1 tablespoon extravirgin olive oil; 1 tablespoon capers; 1 teaspoon finely chopped fresh marjoram; 3/4 teaspoon salt, divided; 1/2 teaspoon freshly ground black pepper, divided; 1 garlic clove, minced; 4 (6-ounce) halibut fillets

Servings: persons

2 red bell peppers
2 yellow bell peppers
Cooking spray
3 tablespoons finely chopped fresh parsley, divided
3 tablespoons finely chopped fresh chives, divided
2 tablespoons white balsamic vinegar
1 tablespoon extravirgin olive oil
1 tablespoon capers
1 teaspoon finely chopped fresh marjoram
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 garlic clove, minced
4 (6-ounce) halibut fillets

1
Prepare grill.
2
Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides down, on a cutting board or work surface; flatten with hand. Place pepper halves on a grill rack coated with cooking spray; grill 12 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut into strips.
3
Combine bell peppers, 2 tablespoons parsley, 2 tablespoons chives, vinegar, oil, capers, marjoram, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and garlic; toss gently to coat.
4
Sprinkle fish evenly with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon black pepper. Place fish on grill rack coated with cooking spray; grill 6 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Sprinkle fish with remaining 1 tablespoon parsley and remaining 1 tablespoon chives. Serve with bell pepper mixture.

107

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 red bell peppers, 2 yellow bell peppers, Cooking spray, 3 tablespoons finely chopped fresh parsley, divided, and more.

Yes, Grilled Halibut With Sweet Pepper And Balsamic Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Halibut With Sweet Pepper And Balsamic Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions