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Roasted Pepper Sauce

1
Total Time
17 min
Prep
7 min
Cook
10 min
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.

Ingredients

roasted red peppers (packed in water)

12 oz, drained and chopped

olive(s)

16 medium, black or green, coarsely chopped

basil

¼ cup(s), fresh, chopped

red wine vinegar

1 Tbsp, or sherry vinegar

capers

1 Tbsp, drained, coarsely chopped

garlic clove(s)

1 medium clove(s), minced

uncooked halibut fillet(s)

24 oz, 4 (6-ounce) about 3⁄4 inch thick

olive oil

2 tsp

table salt

½ tsp

black pepper

¼ tsp

Instructions

  1. Preheat the oven to 425°F. Spray a shallow roasting pan with nonstick spray.
  2. To make the sauce, toss together the roasted red pepper, olives, basil, vinegar, capers, and garlic in a serving bowl.
  3. 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.

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