Grilled Halibut with Three-Pepper Relish

Ingredients

• 1 tablespoon balsamic vinegar 
• 0.3 teaspoon pepper black
• 0.5 teaspoon pepper black freshly ground
• 2 tablespoons capers chopped
• 2 tablespoons parsley fresh chopped
• 2 teaspoons thyme leaves fresh chopped
• 1  garlic clove minced
• 6 ounce pacific halibut filets skinless
• 0.3 teaspoon kosher salt 
• 0.8 teaspoon kosher salt 
• 1 tablespoon olive oil 
• 1  orange bell pepper quartered
• 1  bell pepper red quartered
• 1  bell pepper yellow quartered

Equipment

• grill

Directions

1. Prepare grill to medium-high heat.
2. To prepare relish, coat bell pepper pieces with cooking spray.
3. Place pepper pieces on a grill rack; grill 3 minutes on each side or until lightly charred.
4. Remove from grill; cool slightly. Coarsely chop bell pepper pieces.
5. Combine chopped bell peppers, parsley, and next 6 ingredients (through garlic); set aside.
6. To prepare fish, brush 1 tablespoon oil evenly over fish.
7. Sprinkle fish evenly with thyme, 3/4 teaspoon salt, and 1/2 teaspoon black pepper.
8. Place fish on grill rack; grill 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.
9. Serve with relish.
10. Wine note: This dish begs for a good sauvignon blanc. Bell peppers, herbs, and capers all have bold flavors ranging from fresh green to herbal to briny. A good sauvignon will mirror all the green flavors here and provide a crisp counterpoint to the subtle flavor of the fish. Try the Kunde Sauvignon Blanc 2007 from the Sonoma Valley (about $16). Karen MacNeil