Pan-Seared Halibut with Bell Pepper Relish

 

1 ½ T. olive oil, divided

4 (6-ounce) halibut fillets

¼ tsp. salt

¼ tsp. freshly ground black pepper

2 T. chopped shallots

1 tsp. minced fresh garlic

1 cup chopped yellow bell pepper

½ cup chopped plum tomato

1 T. sherry vinegar

½ tsp. smoked paprika

1 T. chopped fresh flat-leaf parsley

 

Heat a large nonstick skillet over medium-high heat. Add 2 1/4 tsp. 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 tsp. 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.