Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Position a rack in the center of the oven and heat the oven to 375°F.
In a blender, combine the red pepper, vinegar, and honey. Turn the blender on, let it run for a few seconds, and then drop the garlic through the feed hole. With the blender still running, slowly pour in the 1/4 cup oil and process until the mixture is smooth, about 1 minute, stopping to scrape down the lid and sides of the blender jar as necessary. Season with salt and pepper to taste.
Set the fish skin side down on a plate and season with salt and pepper. Heat the remaining 2 Tbs. oil in a large ovenproof skillet (preferably cast iron) over medium-high heat until shimmering. Put the fish skin side up in the skillet, and cook until well browned, 3 to 5 minutes. Flip the fish, turn off the heat, and transfer the pan to the oven. Roast until the fish is flaky, moist, and cooked through (use the tip of a paring knife to check), 5 to 7 minutes.
Transfer the fish to dinner plates, spoon about 1 Tbs. purée onto or around each piece, sprinkle with the chives or marjoram, and serve immediately with the remaining purée on the side.
Any leftover purée will keep, refrigerated, for up to 5 days. You can serve it with chicken or pork, or thin the purée with additional olive oil to make a dressing for steamed, sautéed, or roasted asparagus or a salad of romaine hearts, red onion, and hard-boiled egg.
Simple, delicious, and very attractive looking on the plate with the bright red sauce. The first few times I made this recipe, I roasted the red pepper myself, but then I got lazy and used jarred roasted Spanish peppers. As it turns out, they have a nice smoky quality and were even better. Quality of the dish of course hinges on quality of the halibut. Beware of overcooking because it's a fish that can go from sublime to dry in a matter of a few minutes.
I enjoyed this recipe much more after making it with way less of the sherry vinegar. At first the vinegar was overpowering but after tweaking it, it was delicious.
I agree, the sauce is terrific with the halibut and went great with the fresh corn and brussel sprouts I served on the side. I cooked the halibut on the grill. My husband was clamoring for more.
Really enjoyed this recipe. It is simple and fast. The sauce on this really is what makes it. It adds the right amount of flavor to this mild fish. Great weeknight recipe. This is a keeper for simple goodness.
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?