Roasted Pepper Sauce
- Total Time
You could add a 15 1⁄2-ounce can of rinsed and drained cannellini (white kidney) beans to the roasted pepper sauce.
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
red wine vinegar1 Tbsp, or sherry vinegar
capers1 Tbsp, drained, coarsely chopped
garlic clove(s)1 clove(s), medium, minced
uncooked halibut fillet(s)24 oz, 4 (6-ounce) about 3⁄4 inch thick
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.