There was a recipe in Fine Cooking magazine last spring for cooking halibut this way and serving it with a roasted red pepper sauce. Yum-yum-yum. This sauce is amazing. We made it all summer long and used it on grilled vegetables, barbecued salmon and even pork.
Roasted Red Pepper Sauce
2-1/2 oz. roasted red pepper (about 1/2 large jarred roasted pepper)
1/2 oz. roasted hot cherry peppers
2 Tbs. sherry vinegar
1/2 tsp. honey
1 medium clove garlic, peeled & minced
1/4 cup extra-virgin olive oil
Salt & pepper
Using a mini food processor or stick blender, blend together the peppers, vinegar, honey and garlic. Slowly pour in the 1/4 cup oil and continue to blend until smooth. Season with salt and pepper to taste. This sauce will keep for 4-5 days.
Seared and Oven Roasted Halibut
2 6- to 7-oz. center cut, skin-on halibut fillets
Salt & pepper
2 Tbsp. extra-virgin olive oil
1 Tbsp. thinly sliced fresh chives or scallions
Preheat the oven to 375°F.
Rinse the fish in cold water and pat dry. Set the fish skin side down on a plate and season with salt and pepper. Heat the oil in a large ovenproof skillet over medium-high heat until shimmering. Put the fish skin side up in the skillet, and cook until well browned, 3 to 5 minutes. Flip the fish, turn off the heat, and transfer the pan to the oven. Roast until the fish is flaky, moist, and cooked through (use the tip of a paring knife to check), 5 to 7 minutes.
Transfer the fish to dinner plates, spoon the sauce onto or around each piece, sprinkle with the chives or scallions, and serve immediately.