Baked Halibut with Red Pepper Sauce


This sauce is serendipitous. I first set out to copy a spread we had at a restaurant for our rolls, that had a large amount of butter mixed with red peppers.  After, eliminating all of the butter, I couldn’t get it exactly right, I realized that what I had done, was to create a darn good sauce that would be delicious on a light white flaky fish.   If you try this recipe, hopefully, you will feel the same way and like it as much as my family does.


First, here is how to roast the peppers:


1. To begin, fire up the grill, the broiler, or the open flame on your cooktop.  All are equally effective.



2. Charcoal all of the peppers.   Turn them to get as much done, as you can.



3. It may look awful, but you’ll see, it’s not



4. Whether under the broiler or on the grill, blacken them for about ten minutes, then remove them and set them on a plate for a few minutes.



5. After a few minutes, throw the peppers into a large Ziploc bag.     Get the quart size.



6.  Seal the bags.     Let the peppers sweat for about 10 minutes, while you do something else.



7. Remove peppers from the Ziploc bag…it’s time to peel the peppers



8.         Peel off the outer skin with your fingers. It should slide off really easily.     Don’t do this under the faucet, or you’ll rinse away the flavor



9. When they’re all peeled, cut off the tips and slice open the pepper.



10.       Run your knife along the inside of the peppers, to scrape out the seeds and membranes.



11.      Into your food processor or blender, throw in the peeled and seeded peppers.



12. Pulse several times until it’s pureed, and note that the mixture won’t be totally smooth –              it’ll have a wonderful red peppery texture.



13. Your pepper sauce should look, more or less, like this, just before you spread it over the halibut portions.




  1. 1.5 pounds halibut fillets (cleaned and cut into four pieces)
  2. 3 red bell peppers, roasted with skin peeled off
  3. 1 yellow bell pepper, roasted with skin peeled off
  4. 3 garlic cloves, peeled and cut in half
  5. 8 ounces tofu cream cheese (Tofutti)
  6. 1 can (15 oz) chickpeas, very well drained
  7. 1.5 teaspoons golden miso (same as traditional white miso)
  8. Pinch fine black pepper or 1 grind coarse black pepper
  9. Juice of 1/2 to 1 lime
  10. 1/3 cup chopped cilantro (save some for garnish)



  1. Roast and peel all of the peppers and cut into pieces. Follow the pepper directions, above.
  2. While the peppers are in the ziplock bag, prepare the halibut etc.
  3. Preheat the oven to 475 degrees F (245 degrees C).
  4. Clean the fish and cut into four portions
  5. Grease a 9×13 inch baking dish. (Dish with a cover)
  6. Season halibut with ground black pepper (salt optional)
  7. Place halibut portions in the greased baking dish.
  8. Now, in a food processor, put all of the pieces of pepper and combine the rest of the ingredients (save some cilantro for garnish). Pulse until smooth. If your food processor is not large enough, then puree the ingredients in portions, until everything is smooth.
  9. Spread the pepper mixture evenly over each halibut piece. If there’s some extra sauce, that’s fine, use it all.
  10. Bake in the oven, covered, until fish is opaque and flakes easily with a fork, about 20-25 minutes.
  11. Remove from the oven and let stand for 5 minutes before serving. Sprinkle with some cilantro.



Serve your halibut with, or over, jasmine or basmati rice and with a simple tossed salad.


Be sure to serve some warm bread or rolls because this sauce is delicious and you’ll want to sop it up.


A chilled glass of Chablis would be perfect with this entree.




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