4 6-oz. skinless halibut fillets
1 large red bell pepper
1 large yellow bell pepper
½ yellow onion
1 large clove garlic, chopped
1 Tbsp olive oil, plus extra for drizzling
¼ teaspoon pepper, plus extra
¼ teaspoon salt, plus extra
1 Tbsp avocado or other high-heat oil
½ cup white wine vinegar
1. Cut peppers into 1/4-inch slices, then cut into 1-inch lengths. Cut onion into 1/4-inch slices. Heat 1 Tbsp olive oil in a heavy skillet over medium heat. Add peppers, onions, and garlic and stir to coat with oil. Turn heat down to medium-low and let cook gently, covered, for 15 minutes until soft, stirring occasionally. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. While cooking, prepare the fish.
2. Heat the grill or stovetop pan to medium-high. Brush the fish with high-heat oil, then sprinkle with salt and pepper. When the grill or pan is hot, add halibut fillets and cook on each side for 3 to 4 minutes, depending on thickness, until the fish flakes easily.
3. While the fish is cooking, add 1/4 cup white wine vinegar to pepper-onion mixture. Let cook for 5 minutes, covered, stirring occasionally. Take the cover off, add remaining 1/4 cup vinegar and let cook for 3 more minutes, stirring occasionally, until most of the vinegar evaporates.
4. Place 1/4 of the pepper mixture on a plate and top with a fish fillet. Add a drizzle of olive oil and a sprig of your favorite herb to garnish.
Inspired by PCC Markets