Prep 20 mins
Cook 30 mins
Nice when served with saffron couscous (also posted). This colorful entrée is inspired by the Italian vegetable dish peperonata, which includes sweet bell peppers, garlic, and onions. Use a large, two-inch-deep skillet to make sure everything fits. From Cooking Light.
- 1 1⁄2 tablespoons olive oil
- 4 cups vertically sliced yellow onions
- 2 1⁄2 cups slice red bell peppers (about 2 large)
- 2 1⁄2 cups slice yellow bell peppers (about 2 large)
- 2 1⁄2 cups slice orange bell peppers (about 2 large)
- 3⁄4 teaspoon salt, divided
- 1⁄2 teaspoon fresh ground black pepper, divided
- 4 garlic cloves, minced
- 1 cup dry white wine
- 1⁄4 cup chopped fresh basil
- 2 tablespoons chopped fresh oregano
- 6 (6 ounce) halibut fillets
- Heat oil in a large nonstick skillet over medium-high heat.
- Add onion, bell peppers, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and garlic; sauté 20 minutes or until tender.
- Stir in wine, basil, and oregano; cook 1 minute.
- Sprinkle fish with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper; arrange fish over bell pepper mixture.
- Cover, reduce heat, and simmer 10 minutes or until fish flakes easily when tested with a fork.
Loved the recipe - I had a small tail piece so it required a bit more steaming. I held off adding the peppers until 3 minutes before the fish was cooked. I used Marsala wine which gave a heavenly flavor to the peppers. Served with Crunchy cabbage & rice