Grilled Halibut with a Sweet Pepper Cream and Tapenade

Name: Grilled Halibut with a Sweet Pepper Cream and Tapenade
Cuisine: British
Ingredients: app. 1 litre/1¾ pts oil for frying; 450 g/1 lb sweet red peppers; 15 ml/½ fl oz olive oil; 2 × 140 g/5 oz of fully trimmed halibut; salt and freshly ground white pepper; salt and freshly ground white pepper; 15 g/½ oz melted butter; 60 ml/2 fl oz dry white wine; 175 ml/6 fl oz fish stock; 85 ml/3 fl oz whipping cream; 25 g/1 oz cold unsalted butter; 2 tsp coriander oil; tapenade

Preparation info

Serves
2

Difficulty
Easy

Appears in

A Feast of Fish 2

By Ian McAndrew

Published 1999

About

Ingredients

app. 1 litre/1¾ pts oil for frying
450 g/

Europe
United Kingdom
Fish course
Pescatarian
Gluten-free

Method

Heat the frying oil to 160°C/325°F, plunge in the peppers and fry till the skin starts to blister. Plunge into iced water and cut them in half. Once cool enough to handle peel off the skin and remove the seeds. Cut the flesh into strips about 1cm/½in wide.

Grease a grilling tray with the olive oil, season the undersides of the fish and lay them on the tray presentation-side uppermost. B