Tuscan Halibut with Grilled Peppers and Olives
- Yield: 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 324
- Total Fat
- 15
- Saturated Fat
- 3
- Carbohydrates
- 11
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 39
- Cholesterol
- 92
- Sodium
- 802
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
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
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.