Roasted halibut with red pepper and olive sauce
Roasted red peppers (packed in water)
12 oz, drained and chopped
16 medium, black or green, coarsely chopped
¼ cup(s), fresh, chopped
1 Tbsp, or sherry vinegar
1 Tbsp, drained, coarsely chopped
1 medium clove(s), minced
Uncooked halibut fillet(s)
24 oz, 4 (6-ounce) about 3⁄4 inch thick
- 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.