Grilled Halibut with Roasted Red and Yellow Pepper Salad

Chef Richard 8 Servings 45 minutes

The lean white flesh is mild in flavor and has an excellent texture for grilling, holding together nicely and ensuring ease in flipping the pieces without breaking them.


  • 2 red bell peppers, or 1 cup of prepared roasted peppers
  • 2 yellow bell peppers, or 1 cup of prepared roasted peppers
  • ¼ cup olive oil
  • ½ onion, thinly sliced
  • 3 tablespoons garlic, thinly sliced
  • 2 tablespoons capers, chopped
  • 1 tablespoons sherry vinegar
  • ½ teaspoon ground cumin
  • ¼ teaspoon red pepper flakes
  • 1/8 teaspoon ground coriander
  • 1 teaspoon salt, or to taste
  • ½ teaspoon freshly ground black pepper, or to taste
  • 3 pounds halibut fillet


  • Rub the peppers with 2 tablespoons of the olive oil and roast them in a 350ºF oven for 25-30 minutes, or until the skins start to fall off. Place the peppers in a bowl and place a piece of plastic wrap over them. Allow them to steam for 5 minutes
  • Peel the skin off of the peppers and remove the stems and seeds. Slice the peppers into thin strips. (Alternately, 2 cups of prepared roasted peppers may be substituted.)
  • Heat the remaining olive oil in a large sauté pan over medium-high heat. Add the onion and cook until lightly caramelized, about 8-10 minutes. Add the garlic and cook until aromatic.
  • Add the capers, vinegar, cumin, red pepper flakes, and coriander. Season with about ¼ teaspoon salt and a pinch of black pepper. Add the onions to the peppers and keep warm.
  • Cut the halibut into eight 6-ounce portions. Season the halibut with salt and pepper. Grill the halibut until just cooked through, about 2-3 minutes per side. Serve each portion with ¼ cup of the roasted pepper salad.