Broiled or Grilled Halibut with Roasted Pepper Coulis

Broiled or Grilled Halibut with Roasted Pepper Coulis
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Coulis is a pureed sauce of vegetables or fruits, originally developed in France. This sauce is fast and simple to make, and brings vivid color and intense flavor to a simple meal of grilled fish. For the fish, halibut is an ideal choice, since it grills or broils well, and its snowy whiteness makes a striking contrast with the coulis. Line-caught halibut from Alaska is sustainably sourced and readily available in the Pacific Northwest, so it's an especially good option. Pair it with this quick, simple sauce for an easy but elegant summertime entree.


  • 2 large red, yellow or orange bell peppers
  • 6 Tbsp. olive oil
  • 2 green onions, whites only, finely minced
  • ¼ tsp. sea salt, or more to taste
  • 3 Tbsp. sherry vinegar, or up to 2 Tbsp. red wine vinegar, to taste
  • ½ tsp. hot sauce or ¼ tsp. cayenne pepper (optional)
  • 4 portions halibut fillet or halibut steak, 3-6 oz. each
  • 1 tsp. freshly ground black pepper
  • 1 tsp. ground coriander
  • 1 tsp. ground cumin


  1. Heat your grill to medium-high heat, approximately 425° F. If you're using your oven instead, heat it to the same temperature. Oil the peppers lightly and roast them on the grill or in your oven, turning periodically until they're lightly charred on all sides and they start to deflate. Transfer the peppers to a bowl and cover with plastic wrap to trap the steam.
  2. Remove the peppers from their bowl when they're cool enough to handle, about 10 minutes. Slip off their charred skins. Halve, core and seed the peppers, then chop them coarsely and place them in a food processor with the minced green onion, salt and 2 tablespoons of the oil. Process the mixture until it's smooth, using more oil if necessary, then add the vinegar a little at a time. Peppers vary in sweetness, and the vinegar should provide just enough tang to balance that sweetness and leave a fresh, bright flavor. Add the hot sauce or cayenne, if desired, then set the finished sauce aside to keep warm.
  3. If you're broiling the halibut, adjust the rack in your oven so the broiler pan sits 6” below the heating element. Turn your oven up to its broil setting to heat.
  4. Blot the surface of each halibut portion dry with a paper towel, then brush lightly on all sides with the remaining oil.
  5. Mix the pepper, coriander and cumin together and sprinkle the spices over the oiled fillets.
  6. Grill or broil the fillets until just done, approximately 10 minutes for every inch of thickness. Turn them once midway through cooking time to make sure they cook evenly. They're finished when the thickest part of each portion has just begun to lose its translucent appearance.
  7. Serve the halibut portions hot, spooning the colorful sauce around or over the fish. Choose smaller portions and serve them with a salad at lunch, or opt for the larger portions and a grain-based pilaf or salad for a more substantial meal.


Use good-quality roasted peppers from a jar for a quicker sauce.

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