Sear-Roasted Halibut with Roasted Red Pepper Purée

Sear-Roasted Halibut with Roasted Red Pepper Purée
Photo by Scott Phillips


  • 1 Tbs. thinly sliced fresh chives or chopped marjoram
  • 2-½ oz. roasted red pepper (about ½ large jarred roasted pepper)
  • 1 medium clove garlic, peeled
  • 4 6- to 7-oz. center cut, skin-on halibut fillets
  • Kosher salt and freshly ground black pepper
  • ¼ cup plus 2 Tbs. extra-virgin olive oil
  • ½ tsp. honey
  • + 1 more ingredients
    • 2 Tbs. sherry vinegar

Position a rack in the center of the oven and heat the oven to 375°F. In a blender, combine the red pepper, vinegar, and honey. Turn the blender on, let it run for a few seconds, and then drop the garlic through the feed hole. With the blender still running, slowly pour in the 1/4 cup oil and pro...

View full recipe at Fine Cooking


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