I’ve know that eating fish is really good for you, but for some reason fish just was never in my regular cooking rotation. It is hard to change your diet. So, last year to help me eat more fish I signed up for a Wild Alaskan Company* subscription. I have loved it! Getting their combo box has encouraged me to try different kinds of fish. One of my favorite has been halibut. This halibut with roasted red pepper sauce recipe is now a regular in my dinner lineup. If you make the red pepper sauce over the weekend, the rest of the dinner comes together quickly for a yummy, healthy weeknight meal.
Bonus: you will have red pepper sauce left over. This sauce is adapted from a recipe I learned on a Tuscan cooking vacation with Chef John Wilson. He served it over his AMAZING ricotta gnocchi. It is also great on top of grilled chicken or cheese tortellini.
*This link will give you $25 off your first Wild Alaskan order and I’ll get $25 off my next order for referring you.
Skip to make-ahead tips and detailed instructions.
Halibut with Roasted Red Pepper Sauce
Ingredients
- 2 red bell peppers (medium sized)
- garlic (2 medium or 1 large cloves)
- 3 tsp. lemon juice
- 1 Tbsp. balsamic vinegar
- pinch of sugar
- 1/2 tsp. kosher salt + additional for seasoning
- pinch of black pepper
- 1/4 tsp. of crushed red pepper
- 1/3 c. chicken broth
- 1 Tbsp. olive oil
- 2-4 halibut fillets
- 3-4 c. spinach
Directions
- Step 1 Roast the red peppers using your favorite method. My favorite method: Heat oven to 425°. Line a sheet pan with aluminum foil. Place red pepper on sheet pan and roast for 25-30 min. Peppers are done when they have dark charred spots. Remove pepper from oven and put in a brown paper bag to ‘sweat’ for 15-20 min.Peel skin off of peppers and remove seeds. Coarsely chop the peeled, roasted peppers and put them in a food processor.
- Step 2 Coarsely chop the garlic. Add the garlic, lemon juice, balsamic vinegar, sugar, 1/2 tsp. kosher salt, pinch of pepper, and crushed red pepper. Process for 10-15 seconds until it is your desired consistency and the ingredients are well blended. Taste and adjust the sugar and salt as needed.
- Step 3 Put red pepper mixture in a small sauce pan. Add chicken broth. Stir together and simmer on med-low heat for 5-10 min.
- Step 4 Salt and pepper the halibut fillets. Heat olive oil in oven-safe pan over medium-high heat. Add halibut to pan and cook on one side for 3-4 minutes until it is brown on the bottom. Flip fish over. Put pan in the oven and cook for 4-6 minutes. Fish is done when it flakes easily with a fork.
- Step 5 While the fish cooks, heat 1 Tbsp. olive oil in a saute pan over medium heat. Add the spinach and season with a little salt. Saute until the spinach wilts, but it still bright green (about 2-3 min.).
- Step 6 Divide spinach between two plates. Place halibut on top of spinach and top with 2-3 Tbsp. of red pepper sauce. Serve.
Make Ahead Tips
- Roast the read peppers ahead of time. After they come out of the oven, put them in container with a tight fitting lid to ‘sweat’. After you sweat them for 15-20 min, put the container in the fridge. They can stay in the fridge for a day or two until you are ready to peel them and finish making the sauce.
- Make the red pepper sauce ahead of time (steps 1-3). Store in the fridge for several days until you are ready to make the halibut.
Detailed Instructions
Flip fish over. Put pan in the oven and cook for 4-6 minutes. The amount of time will depend on how thick the fillets are. Fish is done when it flakes easily with a fork.
This sauce is so Amazing.😋 Thank you for sharing.👍😎