Tuscan Halibut with Grilled Peppers and Olives

Tuscan Halibut with Grilled Peppers and Olives

One taste of this dish and you know you’ve grilled a winner. Use a fruity extra-virgin olive oil from Tuscany, especially one with a peppery finish on the palate. Give the fillets and peppers a generous rub, so the oil penetrates them while the grill heats. This tasty recipe was created by cookbook author Diane Morgan.

  • prep
  • cook
  • 4 servings


  • 4 (6 to 7 oz.) halibut fish fillets

  • 2 tablespoons extra-virgin olive oil, divided

  • 1/2 teaspoon Kosher or sea salt

  • 1/2 teaspoon freshly ground black pepper

  • 2 red bell peppers, cut lengthwise into 6 thick strips

  • 2 yellow bell peppers, cut lengthwise into 6 thick strips

  • 1 cup quartered Lindsay® Pimiento Stuffed Spanish Manzanilla Olives

Cooking Directions

  1. Heat grill to medium-high heat.

  2. Arrange fish on a rimmed baking sheet; brush 1 tablespoon of the oil over both sides of fish. Sprinkle salt and pepper over fish.

  3. In a small bowl, toss pepper strips with remaining olive oil to coat.

  4. Grill peppers turning once, until light grill marks appear, about 2 minutes per side.

  5. Transfer to a platter or rimmed baking sheet and keep warm.

  6. Grill fish on covered grill 3 minutes per side or until fish is opaque in center.

  7. Arrange peppers on four warmed dinner plates.

  8. Place fish over peppers; top with olives.


  • Calories361
  • Fat17g
  • Protein37g
  • Cholesterol54mg
  • Total Carbs11g
  • Fiber5g

Percent (%) Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.