Ingredients:
1 1/2 Tbsp Olive Oil (divided)
4 (6-ounce) Halibut Fillets
1/4 Tsp Salt
1/4 Tsp Freshly Ground Black Pepper
2 Tbsp Chopped Shallots
1 Tsp Minced Fresh Garlic
1 cup Chopped Yellow Bell Pepper
1/2 cup Chopped Plum Tomato
1 Tbsp Sherry Vinegar
1/2 Tsp Smoked Paprika
1 Tbsp Chopped Fresh Flat-Leaf Parsley
Directions:
Heat a large nonstick skillet over medium-high heat. Add 2 1/4 teaspoons oil to pan; swirl to coat. Sprinkle halibut evenly with salt and black pepper. Add fish to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Carefully remove fish from pan, and keep warm. Add remaining 2 1/4 teaspoons oil to pan; swirl to coat. Add shallots and garlic to pan; sauté 1 minute. Add bell pepper and next 3 ingredients (through paprika); sauté 3 minutes or until bell pepper is tender. Stir in parsley. Serve relish with fish.
