Grilled Halibut with Three-Pepper Relish

Yield: 8 servings (serving size: 1 fillet and 1/4 cup relish)

Ingredients

• Relish:
• 1  yellow bell pepper, quartered
• 1  red bell pepper, quartered
• 1  orange bell pepper, quartered
• Cooking spray
• 2  tablespoons  chopped fresh parsley
• 2  tablespoons  chopped capers
• 1  tablespoon  olive oil
• 1  tablespoon  balsamic vinegar
• 1/4  teaspoon  kosher salt
• 1/4  teaspoon  black pepper
• 1  garlic clove, minced
• 
  Fish:
• 1  tablespoon  olive oil
• 8  (6-ounce) skinless halibut fillets
• 2  teaspoons  chopped fresh thyme
• 3/4  teaspoon  kosher salt
• 1/2  teaspoon  freshly ground black pepper

Preparation

1. Prepare grill to medium-high heat.

2. To prepare relish, coat bell pepper pieces with cooking spray. Place pepper pieces on a grill rack; grill 3 minutes on each side or until lightly charred. Remove from grill; cool slightly. Coarsely chop bell pepper pieces. Combine chopped bell peppers, parsley, and next 6 ingredients (through garlic); set aside.

3. To prepare fish, brush 1 tablespoon oil evenly over fish. Sprinkle fish evenly with thyme, 3/4 teaspoon salt, and 1/2 teaspoon black pepper. Place fish on grill rack; grill 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with relish.

Wine note: This dish begs for a good sauvignon blanc. Bell peppers, herbs, and capers all have bold flavors ranging from fresh green to herbal to briny. A good sauvignon will mirror all the green flavors here and provide a crisp counterpoint to the subtle flavor of the fish. Try the Kunde Sauvignon Blanc 2007 from the Sonoma Valley (about $16). —Karen MacNeil

Nutritional Information

Calories:

224

Fat:

7.3g (sat 1g,mono 3.7g,poly 1.6g)

Protein:

34.6g

Carbohydrate:

3.5g

Fiber:

1.1g

Cholesterol:

52mg

Iron:

1.8mg

Sodium:

392mg

Calcium:

85mg