Halibut, peppers, and onions with lemon and oregano
3
Points®
Total time: 40 min • Prep: 18 min • Cook: 12 min • Serves: 4 • Difficulty: Easy
The relatively simple lemon and herb oil mixture gives this fish and vegetable dish big flavor. One perk of this entrée is that it can be prepared on the grill or in a grill pan so you can enjoy it all year long. Cook the halibut fillets with the skin on so that they don’t fall apart, and then just remove it before serving. The fish, vegetables, and pita all cook at once on the grill, but if you don’t have a large grill or you’re cooking this indoors, you can simply warm the pita in the oven or microwave.
Ingredients
Lemon zest
1 tsp
Fresh lemon juice
¼ cup(s)
Olive oil
4 tsp
Table salt
1 tsp
Dried oregano
1 tsp
Garlic powder
½ tsp
Black pepper
¼ tsp
Uncooked halibut fillet
1¼ pound(s)
Red bell pepper
1 large
Yellow bell pepper
1 large
Red onion
1 medium
Cooking spray
4 spray(s)
Pocketless pita
1 item(s)
Instructions
1
In a small bowl, combine lemon zest, lemon juice, oil, 1/2 teaspoon salt, oregano, garlic powder and 1/8 teaspoon black pepper. Put halibut on a plate and drizzle with 3 tablesoons lemon mixture; turn to coat and let stand at room temperature for 10 minutes.
2
Preheat grill to medium-high heat.
3
Lightly coat bell peppers and onion with cooking spray; sprinkle with remaining 1/2 teaspoon salt and 1/8 teaspoon pepper. Coat halibut with cooking spray. Place fish and vegetables on grill; cook until fish is just cooked through and vegetables are lightly charred, flipping everything once, about 5 to 6 minutes per side. Remove fish and vegetables to a serving platter; separate onion into rings and drizzle everything with remaining lemon mixture.
4
Meanwhile, coat pita with cooking spray; grill until lightly marked, flipping once, about 1 minute per side. Remove from grill and cut into 8 wedges; serve with fish and vegetables. Yields 1 piece fish, 2 pieces pepper, about 1/4 cup onion and 2 pita wedges per serving.
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