Serve it alongside spicy beans and fresh avocado for a winning meal.

By Julia Rutland
September 07, 2007
Becky Luigart Stayner

1 tablespoon butter
1 tablespoon olive oil
2 large yellow bell peppers, chopped
2 shallots, minced
2 teaspoons Caribbean jerk, Cajun, or Mexican seasoning blend
1 cup chicken broth or fish broth
Freshly ground black pepper
2 (6-ounce) halibut fillets Olive oil

Heat butter and oil in a large cast iron or ovenproof skillet over medium-high heat. Add bell peppers, shallots, and seasoning blend. Sauté 5 minutes or until shallots are translucent.

Stir in broth, and simmer 10 minutes or until vegetables are tender. Transfer to a blender, and puree until smooth. Season to taste with salt and pepper. (Sauce may be made ahead. Reheat before serving.)

Sprinkle fillets with salt and pepper. Sear fish in hot oil 4 to 5 minutes per side or until done. Serve immediately with pepper sauce. Makes 2 servings.

Spicy Black Beans
Combine ½ cup chopped roasted red bell pepper or diced pimientos, 1 (15-ounce) can black beans, 1 teaspoon ground cumin, and ½ teaspoon salt in a small saucepan; cook 5 minutes or until hot. Serve with a slotted spoon.

Sliced Avocado and Lime
Squeeze lime wedges over avocado slices. (The acid in the citrus adds flavor and prevents the avocado from browning.) Sprinkle with salt, if desired.

Look for a wine rich enough to stand up to the yellow-pepper sauce and spicy beans. A crisp, refreshing Italian Verdicchio from Bisci ($18) is a good choice. Also consider Etude's Rosé of Pinot Noir Carneros ($20). The vibrant nose and balanced acidity make it a delightful sipping wine that complements many types of seafood.