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Halibut Peperonata

A firm white fish works best in this halibut recipe to stand up to the heartiness of the sautéed peppers, garlic and capers, but you can substitute any white fish including swordfish, mahi mahi or sea bass.Try to find a variety of colors for the peppers to create a stunning finished dish, and don’t toss with the basil until just before serving to keep its bright green color and fresh taste. Serve with a warmed baguette for sopping up extra juices from those peppers—and enjoy!

10 minutes | Cook: 17 minutes | Serving: 4


6 tablespoons olive oil, divided
3 bell peppers, preferably one each red, yellow and orange
Kosher salt
Ground black pepper
1 clove garlic, minced
2 tablespoons capers, drained
4 halibut filets, 5-ounce each
¼ cup basil, thinly sliced


  1. Preheat a grill to high heat.
  2. Core and seed peppers and thinly slice.
  3. Warm 2 tablespoons of olive oil in a skillet over medium-high heat. Add the peppers and season generously with salt and pepper. Sauté, stirring frequently, until soft, about 5 minutes. Add the garlic and the capers and cook for 2 more minutes. Transfer to a bowl and drizzle with an additional 2 tablespoons of olive oil. Set aside.
  4. Brush the halibut with the remaining 2 tablespoons of olive oil and season both sides generously with salt and pepper. Cook until opaque throughout, about 5 minutes per side. Arrange halibut on a serving platter. Stir the basil into the peppers and then spoon over the halibut filets. Serve at once.