Tuscan Halibut with Grilled Peppers and Olives

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  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 4
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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


  1. 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.
  2. 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.
  3. 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.
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