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Author: Paulette Lambert Serve over Lemon Barley Risotto drizzled with the Red Pepper Sauce.



  • 4 red bell peppers
  • 4 shallots – minced
  • 2 teaspoons, garlic – minced
  • 1/2 cup, fat free half-and-half
  • 1/4 cup, dry white wine
  • 2 tablespoons, il Fustino Arbequina EVOO
  • sea salt
  • freshly ground black pepper


  • 4 5-6 ounce, halibut fillets
  • 1 tablespoon, il Fustino Tuscan Blend EVOO
  • 1 tablespoon, fresh lemon juice
  • sea salt
  • freshly ground black pepper


FOR THE RED PEPPER SAUCE: Preheat grill to high heat.

Grill peppers until skin is blackened, rotating occasionally to char all sides, about 15-20 minutes. (or roast in oven at 500° F for 30-40 minutes on baking sheet until charred.) Remove from heat and place in bowl, cover tightly with plastic wrap and let sit for 15 minutes. Remove and discard charred skin, ribs and seeds from peppers.

In a blender add the roasted peppers, minced shallots, garlic, half and half, and white wine. Blend until smooth. Slowly drizzle in the olive oil until emulsified. Season to taste with salt and freshly ground black pepper.

FOR THE HALIBUT: In a small bowl, whisk together the lemon juice and olive oil. Brush both sides of the fish with the lemon oil mixture and season with salt and pepper

Heat a sauté pan over high heat. Sear fish for 3-4 minutes or until golden brown. Turn the fish over and continue cooking 2-3 minutes or until desired doneness.

To serve, spoon sauce onto a large serving platter. Place halibut over the top. Drizzle with more sauce.

Getting the pan extremely hot is important. Also do not touch the fish while they are browning. When the edges of the fish are brown and the fish pulls away from the pan it is time to turn them.

Posted by:il Fustino

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