17 Jan HALIBUT WITH GRILLED PIPÉRADE – GARDEN FRESH COLOR AND FLAVOR
Pipérade is a relishlike mixture of cooked vegetables from the Basque region of southern France.
1 large yellow or red Spanish onion, cut crosswise into slices ½ inch thick
1 red bell pepper, seeded, and cut crosswise into rings ½ inch thick
1 yellow bell pepper, seeded, and cut crosswise into rings ½ inch thick
1 green bell pepper, seeded, and cut crosswise into rings ½ inch thick
½ cup first pressed olive oil
1 tsp fresh ground pepper
salt to taste
2 tbsp chopped fresh thyme or 1 tsp dried thyme
2 tbsp chopped fresh parsley
4 halibuts fillets, 6-8 oz each and 1 inch thick
6 tsp first pressed olive oil
freshly ground pepper and salt to taste
To prepare pipérade, arrange onion slices and bell pepper rings on the grill rack. Brush lightly with some olive oil and sprinkle with salt and pepper. Grill for about 5 minutes, then turn and again brush lightly with olive oil. Continue to grill until lightly browned, about 5 minutes longer.
Transfer the vegetables to a large bowl add thyme and parsley. Toss with a fork to combine, then set aside while you proceed immediately with the fish.
To prepare the fish, rub lightly with the olive oil and sprinkle with salt and pepper. Arrange on the grill. Grill, turning once, until just opaque throughout, about 10 minutes.
To serve, spread the pipérade on a warmed platter or individual plates and top with the fish. Serve immediately.