Halibut with Caramelized Red Pepper Sauce
A simple but scrumptious sauce like this one brightens the flavor of a mild white fish like halibut.
- 3 Tbsp. extra virgin olive oil
- 1 yellow onion halved and sliced
- 1 red bell pepper sliced
- 1 1/4 - 1 1/2 lbs. halibut fillet or use other thick fish fillet, such as flounder or salmon
- 1/2 lemon juice only, about 2 Tbsp.
- 1/4 tsp. salt or to taste
- 1/8 tsp. black pepper or to taste
- 1 - 2 tsp. honey
- Preheat the oven to 400 degrees. In a heavy skillet, heat 1 Tbsp. oil over medium heat. Caramelize the onions and bell peppers by sautéing them, stirring occasionally, until they are well browned (but not blackened), 15 - 20 minutes.
- Meanwhile, put the fish in an oven-proof dish with sides. In a small bowl, combine 2 Tbsp. oil and 1 Tbsp. lemon juice and pour it over the fish. Flip the fish in the juice a couple of times to coat it, and season the fillet with salt and pepper.
- Bake the fish for about 20 minutes, until it is opaque and flakes easily.
- Once the onions and peppers are nicely browned, remove them from the heat. Puree them in a blender or food processor, adding 2 tsp. lemon juice and the honey.
- Remove the sauce from the blender and put it in individual-sized serving bowls (for a more elegant touch) or one larger bowl. Serve the fish immediately, topped with the sauce.
Slow Cooker Directions:
- Note: This slow cooker version brings out the same sweetness in the vegetables, but does not produce the sauce that is created in the conventional version. Omit the oil. Cut the fish into chunks. Combine all ingredients in the slow cooker. Stir gently, but thoroughly. Cook on low for 6 - 8 hours or on high for 3 - 4 hours. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Do Ahead or Delegate: Halve and slice the onion, slice the bell pepper, juice the lemon, prepare and refrigerate the sauce. Scramble Flavor Booster: Add additional lemon juice to the fish and sauce, and top the fish with the zest of 1 lemon after baking it. Tip: You can substitute yellow or orange bell peppers for the red peppers, but don’t use green bell peppers, as they don’t have the same sweet flavor. Nutritional Information Per Serving (% based upon daily values): Calories 270, Total Fat: 13g, 20%; Saturated Fat: 2g, 10%; Cholesterol: 45mg, 15%; Sodium: 80mg, 3%; Total Carbohydrate: 7g, 2%; Dietary Fiber: 1g, 4%; Sugar: 4g; Protein: 30g Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
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