Tuscan Halibut with Grilled Peppers and Olives

Name: Tuscan Halibut with Grilled Peppers and Olives
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4
Ingredients: 4 (6 to 7 oz.) halibut fish fillets; 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

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Total: 25 min

Prep: 15 min
Cook: 10 min

Yield: 4

Total: 25 min

Prep: 15 min
Cook: 10 min

Yield: 4

Ingredients

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4 (6 to 7 oz.) halibut fish fillets

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

Directions

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.