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Pan-Seared Halibut with Bell Pepper Relish<\/p>\nPan-Seared Halibut with Bell Pepper Relish<\/p>\n
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1\u2009\u00bd T. olive oil, divided<\/p>\n
4 (6-ounce) halibut fillets<\/p>\n
\u00bc tsp. salt<\/p>\n
\u00bc tsp. freshly ground black pepper<\/p>\n
2 T. chopped shallots<\/p>\n
1 tsp. minced fresh garlic<\/p>\n
1 cup chopped yellow bell pepper<\/p>\n
\u00bd cup chopped plum tomato<\/p>\n
1 T. sherry vinegar<\/p>\n
\u00bd tsp. smoked paprika<\/p>\n
1 T. chopped fresh flat-leaf parsley<\/p>\n
<\/p>\n
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.\u00a0 Add remaining 2 1\/4 tsp. oil to pan; swirl to coat. Add shallots and garlic to pan; saut\u00e9 1 minute. Add bell pepper and next 3 ingredients (through paprika); saut\u00e9 3 minutes or until bell pepper is tender. Stir in parsley. Serve relish with fish.<\/p>\n","protected":false},"excerpt":{"rendered":"
Pan-Seared Halibut with Bell Pepper Relish 1\u2009\u00bd T. olive oil, divided 4 (6-ounce) halibut fillets \u00bc tsp. salt \u00bc tsp. freshly ground black pepper 2 T. chopped shallots 1 tsp. minced fresh garlic 1 cup chopped yellow bell pepper \u00bd cup chopped plum tomato 1 T. sherry vinegar \u00bd 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…<\/p>\n