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Halibut with Red Bell Pepper and Olive Relish
- 2 tablespoons olive oil
- 1 1/2 cups coarsely chopped red bell pepper
- 1/2 cup chopped red onion
- 3 large garlic cloves, chopped
- 1 tablespoon chopped fresh thyme
- 1/2 cup coarsely chopped pimiento-stuffed green olives
- 1 tablespoon balsamic vinegar
- 1 tablespoon tomato paste
- Cayenne pepper
- 4 8- to 10-ounce halibut fillets
- Fresh thyme sprigs
Directions:View on Bon Appetit
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