Halibut with Smoked Paprika and Roasted Peppers

By Carrie Floyd, from the Culinate Kitchen collection

Serves	4
Total Time	1 hour

Introduction

This is one of those dishes that materialized when I set out to follow a recipe — this one from Diane Kochilas’s book The Glorious Foods of Greece — but ended up with something a little different. Call it creativity or call it sloth, but either way, this deviation bears repeating.

Ingredients

	2	Tbsp. extra-virgin olive oil
	1	red onion, thinly sliced
	2	roasted red peppers, thinly sliced (reserve any liquid)
	¾	cup cherry or grape tomatoes, cut in half
	1½	tsp. Spanish smoked paprika
	4	halibut steaks or fillets
	~	Salt to taste

Steps

1. In a cast-iron or ovenproof skillet, sauté onions in olive oil over medium-low heat for about 20 minutes, until they begin to soften and the edges turn golden.
2. Preheat oven to 350 degrees.
3. Add peppers, pepper juices, tomatoes, and paprika to pan with onions, and cook for 5 to 10 minutes, until the vegetables take on an almost jammy consistency.
4. Place fish over pepper mixture, then place pan in oven and bake approximately 20 minutes (give or take 5 minutes, depending on the thickness of the fish), until the fish is no longer translucent and flakes easily with a fork.

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