Enjoy the last of summer by breaking out the grill and making this light and delicious dinner of halibut steaks with a roasted red pepper tapenade.
It seemed like it was the longest winter-to-spring-to-summer transition ever. Like ever, ever! As soon as I thought the weather was warming and I could put away my winter coat, I’d wake up the next morning with frost on my car! Now, I do live in Wisconsin so I understand what I’m in for. And it’s not like it’s something new. I grew up in Chicago, and while yes, the weather is a little cooler here in WI, it’s not THAT much different. But STILL! I felt in a constant state of cold and longing for warmer temperatures.
A blog commenter who had lived in the state of California her whole life said she couldn’t even image what shoes someone would need in a snowy winter. “Unattractive ones” I told her. Ha! But even through the cold, I knew that there were brighter days ahead.
Then summer came, but seemingly all to quickly the summer has come and is going. Just today it was 64 degrees…noooooo….too cold for summer.
This dish, THESE super light and airy halibut steaks with roasted pepper tapenade reminds me of warm summer days that I never want to leave. The delicate, flaky texture of halibut steaks and bright colored peppers are perfect for summer.
But don’t be fooled by the beautiful fish, it is a little bit tricky to cook, so fair warning. You either want to grill it, or you want to use a grill pan. And if using a grill pan (like I did) be sure you have oiled the fish enough before you grill it. And also be sure that you don’t forget to turn off the heat so the halibut doesn’t overcook.
I guess I was so excited that I was making ‘grilled’ fish indoors that I made two halibut steaks and then moved them to the back of the grill pan to rest as I was prepping the tapenade. Well, that would have all been fine and good, except I left the back burner on and it caused the halibut to keep cooking and kind of fall apart. But all is well, because even overcooked this fish was delicious, it’s just a little note of caution!
The red pepper tapenade is made by roasting mini sweet peppers (or you could use a whole bell pepper) and is the processed with a food processor and is seasoned with lemon juice.
The sweet roasted peppers and lemon come together easily and top the grilled fish for a perfect complimenting of flavors. I like to serve the halibut with a side of couscous and either kale or spinach. Super simple sides let the star of the dish, the halibut and red pepper tapenade shine!
- 4-5 oz Halibut steaks
- 1 tsp steak seasoning
- 1 tbsp. extra virgin olive oil
- 13 mini sweet peppers – or 2 bell peppers sliced
- ½ onion sliced
- 1 tbsp. extra virgin olive oil
- ½ tsp garlic salt
- ½ tsp salt
- ½ tsp pepper
- ½ lemon juiced
- Preheat oven to 400. Line a pan with aluminum foil.
- In a bowl place sliced peppers and onion, and toss with olive oil, garlic salt, salt, and pepper. Bake for 15 minutes, then remove from oven and put contents into a food processor and squeeze lemon juice in, and process until chunky. Spoon into a bowl and serve on top of halibut steaks.
- Pat halibut steaks with olive oil, and sprinkle both sides with steak seasoning.
- Heat a grill pan on high, and then cook halibut steaks for 4 minutes on each side.
- Serve halibut steak with a tablespoon of tapenade on top. I also like to serve this with couscous and spinach or greens on the side.
Omaha Steaks has compensated me for my time to develop this recipe. As always, thank you for reading and for supporting the brands that make the SweetPhi blog. All thoughts and opinions are as always mine alone. Happy cooking!