Roasted Pepper Sauce
- Total Time
- 0:17
- Prep
- 0:07
- Cook
- 0:10
- Serves
- 4
- Difficulty
- Easy
You could add a 15 1⁄2-ounce can of rinsed and drained cannellini (white kidney) beans to the roasted pepper sauce.
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roasted red peppers (packed in water)12 oz, drained and chopped
-
olive(s)16 medium, black or green, coarsely chopped
-
basil¼ cup(s), fresh, chopped
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red wine vinegar1 Tbsp, or sherry vinegar
-
capers1 Tbsp, drained, coarsely chopped
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garlic clove(s)1 clove(s), medium, minced
-
uncooked halibut fillet(s)24 oz, 4 (6-ounce) about 3⁄4 inch thick
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olive oil2 tsp
-
table salt½ tsp
-
black pepper¼ tsp
- Preheat the oven to 425°F. Spray a shallow roasting pan with nonstick spray.
- To make the sauce, toss together the roasted red pepper, olives, basil, vinegar, capers, and garlic in a serving bowl.
- Place the halibut in the prepared roasting pan; brush with the oil and sprinkle with the salt and black pepper. Roast the fish until just opaque in the center, about 10 minutes. Serve with the sauce. Yields 1 halibut steak and about 1⁄3 cup sauce per serving.