|1||jar roasted yellow or red bell pepper, drained and cut into chunks|
|1/2 cup||packed fresh parsley leaves|
|1/2 cup||packed cilantro leaves|
|2 tablespoons||fresh basil leaves (about 8 leaves)|
|6 teaspoons||extra-virgin olive oil, divided|
|1 tablespoon||sherry or red wine vinegar|
|1||anchovy fillet, rinsed and patted dry, or 1/2 teaspoon anchovy paste|
|1||garlic clove, chopped|
|1/4 teaspoon||freshly ground black pepper|
|4 (4-ounce)||halibut steaks or other firm white fish|
|1/4 teaspoon||lemon-pepper seasoning|
Spray a grill rack with nonstick spray and preheat the grill. Or spray the broiler rack with nonstick spray and preheat the broiler.
To make the sauce, combine the bell pepper, parsley, cilantro, scallions, basil, 4 teaspoons of the oil, vinegar, anchovy, garlic and black pepper in a food processor and pulse until smooth; set aside.
Brush both sides of the steaks with the remaining 2 teaspoons of oil and sprinkle with the seasoning. Place on the grill rack and grill until just opaque in the center, about 6 minutes. Or broil, 6 inches from the heat, without turning, until just opaque in the center, 6–8 minutes. Serve with the sauce.
|Serving Size||1 halibut steak with 2 tablespoons sauce|
|Sat Fat||1 g|
|Trans Fat||0 g|