Drjanediet.co.uk Pan-Seared Halibut with Yellow Pepper Relish -Under 250 Calories

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-Under 250 Calories

Pan-Seared Halibut with Yellow Pepper Relish

The light yellow pepper relish is nice and easy to make before and can be sorted for a few days before, also its great for any leftovers of just about anything else you may have in the fridge that needs a bit if a zing.

Ingredients: Serves two

  • ½ tablespoon vegetable or olive oil
  • 2 x 100g halibut fillets, fresh or defrosted frozen
  • Pinch of ground sea salt
  • Pinch of freshly ground black pepper
  • 2 shallots, chopped
  • ½ clove garlic, chopped
  • 1 chopped yellow bell pepper
  • 5 chopped plum tomatoes
  • 1 tablespoon red wine vinegar
  • ¼ teaspoon smoked paprika
  • 1 tablespoon chopped fresh parsley, about a small handful from the bunch

Prep

Season the halibut with salt and pepper, in a lightly oiled frying pan or griddle cook the seasoned fish for 3 minutes on each side or until fish flakes easily when tested with a fork, remove the fish from pan keeping them warm in a low heat oven or with some kitchen foil, placed just over the top.

Add a little more oil to the pan then add the shallots and garlic and sauté for 1 minute, next add the pepper, tomatoes, red wine vinegar and paprika and sauté for 3 minutes or until the pepper is tender lastly stir in the parsley.  Have the halibut with the yellow pepper relish and a range of vegetables or mixed salad.

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