posted by JAR 01-29-103 7:48 PM
Bon Appetit Feb. 2003 magazine
Halibut with Red Bell Pepper and Olive Relish
3 TBSP olive oil
1 1/2 cups coarsley chopped red bell pepper
1/2 cup chopped red onion
3 large garlic cloves chopped
1 TBSP chopped fresh thyme
1/2 cup coarsley chopped pimento stuffed green olives
1 TBSP balsamic vinegar
1 TBSP tomato paste
optional cayenne pepper
4 8-10oz halibut fillets
Fresh thyme sprigs
Preheat oven to 375. Brush large rimmed baking sheet with olive oil.
Heat 3 TBSPs of oil in skillet over medium high heat. Add bell peppers, onions, garlic and thyme. Saute until bell pepper is soft about 6 minutes. Remove form heat. Mix in olives, vinegar and tomato paste. Season relish with cayene, salt and pepper.
Place fish on oiled baking sheet and brush with oil.
Sprinkle with salt and pepper. Spoon enough relish over each fish fillet to cover. Reserve remaining relish.
Bake fish until just opaque in center about 10 minutes.
Transfer fish to serving plate. Garnish with thyme sprigs and reserved relish.
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