Grilled Halibut with Sweet Pepper and Balsamic Salad

Ingredients

• 0.5 teaspoon pepper black divided freshly ground
• 1 tablespoon capers 
• 1 tablespoon olive oil extravirgin
• 3 tablespoons chives fresh divided finely chopped
• 1 teaspoon marjoram fresh finely chopped
• 3 tablespoons parsley fresh divided finely chopped
• 1  garlic clove minced
• 24 ounce pacific halibut filets 
• 2  bell peppers red
• 0.8 teaspoon salt divided
• 2 tablespoons balsamic vinegar white
• 2  bell peppers yellow

Equipment

• grill
• ziploc bags
• cutting board

Directions

1. Prepare grill.
2. Cut bell peppers in half lengthwise; discard seeds and membranes.
3. Place pepper halves, skin sides down, on a cutting board or work surface; flatten with hand.
4. Place pepper halves on a grill rack coated with cooking spray; grill 12 minutes or until blackened.
5. Place in a zip-top plastic bag; seal.
6. Let stand 10 minutes. Peel and cut into strips.
7. Combine bell peppers, 2 tablespoons parsley, 2 tablespoons chives, vinegar, oil, capers, marjoram, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and garlic; toss gently to coat.
8. Sprinkle fish evenly with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon black pepper.
9. Place fish on grill rack coated with cooking spray; grill 6 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.
10. Sprinkle fish with remaining 1 tablespoon parsley and remaining 1 tablespoon chives.
11. Serve with bell pepper mixture.