Halibut with Bell Pepper Relish

Can you feel Spring in the air?  Wow!!  As the days get brighter and warmer, we "lighten" up our menu.  Here's a perfect springtime meal.

The recipe comes from Jan/Feb issue of Cooking Light magazine.  It's fast, easy and delicious.  This will definitely be a keeper for quick weekday dinners.

http://www.myrecipes.com/recipe/pan-seared-halibut-bell-pepper-50400000118564/

Pan-Seared Halibut with Bell Pepper Relish
Ingredients:
1 1/2 tablespoons olive oil, divided
4 (6-ounce) halibut fillets
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped shallots
1 teaspoon minced fresh garlic
1 cup chopped yellow bell pepper
1/2 cup chopped plum tomato
1 tablespoon sherry vinegar
1/2 teaspoon smoked paprika
1 tablespoon chopped fresh flat-leaf parsley

Preparation:

1. Heat a large nonstick skillet over medium-high heat. Add 2 1/4 teaspoons oil to pan; swirl to coat. Sprinkle halibut evenly with salt and black pepper. Add fish to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Carefully remove fish from pan, and keep warm.

2. Add remaining 2 1/4 teaspoons oil to pan; swirl to coat. Add shallots and garlic to pan; sauté 1 minute. Add bell pepper and next 3 ingredients (through paprika); sauté 3 minutes or until bell pepper is tender. Stir in parsley. Serve relish with fish.

Note:  We served this with a Greek Orzo Salad and green beans with garlic.