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Tuscan Halibut with Grilled Peppers and Olives

Course Fish
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4


  • 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.


June 2010