Tuscan Halibut with Grilled Peppers and Olives
- 4 halibut fish fillets 6 to 7 oz.
- 2 tablespoons extra-virgin olive oil divided
- 1/2 teaspoon Kosher or sea salt
- 1/2 teaspoon freshly ground black pepper
- 2 red bell peppers cut lengthwise into 6 thick strips
- 2 yellow bell peppers cut lengthwise into 6 thick strips
- 1 cup quartered Lindsay® Pimiento Stuffed Spanish Manzanilla Olives
- Heat grill to medium-high heat. Arrange fish on a rimmed baking sheet; brush 1 tablespoon of the oil over both sides of fish. Sprinkle salt and pepper over fish.
- In a small bowl, toss pepper strips with remaining olive oil to coat. Grill peppers turning once, until light grill marks appear, about 2 minutes per side. Transfer to a platter or rimmed baking sheet and keep warm.
- Grill fish on covered grill 3 minutes per side or until fish is opaque in center. Arrange peppers on four warmed dinner plates. Place fish over peppers; top with olives.
Works great on the stove, too. Remember to start skin side down, then when you turn the salmon peel off the skin and throw away. I usually return that same side to the pan at the end to give it a nicer color.
- 1 ½ pounds salmon fillets
- Lemon pepper to taste I don’t have – so don’t use
- garlic powder to taste
- salt to taste I don’t use this, either
- 1/3 C soy sauce
- 1/3 C brown sugar or maple syrup
- 1/3 C water
- ¼ C veg oil
- Season Salmon with lemon pepper, garlic and salt.
- In a small bowl combine 4 wet ingredients until dissolved. (I use a Pyrex baking dish and then put the fillets in that).
- Place fillets in soy sauce mixture, turn to coat ( skin side up) and
- Refrigerate for at least 2 hours.
- Preheat grill for medium heat
- Lightly oil grill
- Put salmon on grill, (SKIN SIDE FIRST) discard marinade.
- Cool Salmon 6-8 minutes per side or until the fish flakes easily with a fork.