Grilled Halibut with Pepper and Onion Relish | PCC Natural Markets

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Grilled Halibut with Pepper and Onion Relish

Serves: 4

Your rating: None (3 votes)
Your rating: None (3 votes)

Sweet bell peppers become even sweeter when slowly cooked to go alongside the grilled halibut.


These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free


Cut peppers into 1/4-inch slices, then cut into 1-inch lengths. Cut onion into 1/4-inch slices. Heat 1 tablespoon olive oil in a heavy skillet over medium heat. Add peppers, onions and garlic and stir to coat with oil. Turn heat down to medium-low and let cook gently, covered, for 15 minutes until soft, stirring occasionally. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. While cooking, prepare fish.

Heat your grill or grill pan (for stovetop cooking) to medium-high. Brush fish with high-heat oil, then sprinkle with salt and pepper. When grill is hot, add fillets and cook on each side for 3 to 4 minutes, depending on the thickness, until fish flakes easily.

While fish is cooking, add 1/4 cup white wine vinegar to pepper-onion mixture. Let cook for 5 minutes, covered, stirring occasionally. Take the cover off, add remaining 1/4 cup vinegar and let cook for 3 more minutes, stirring occasionally, until most of the vinegar evaporates.

Place 1/4 of the pepper relish on a plate and top with a fish fillet. Add a drizzle of olive oil and a sprig of your favorite herb to garnish.

Each serving: 280 cal, 11g fat (1.5g sat), 55mg chol, 180mg sodium, 7g carb, 1g fiber, 36g protein

Recipe by Jackie DeCicco, PCC Cooks writer

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Grilled Halibut

I don't have a grill pan or grill available, so with all PCC recipes that use a grill, I'd like to request another simpler cooking option. Thanks!

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