Ingredients

• 4 (6 to 7 oz.) halibut fish fillets
• 2 tablespoons extra-virgin olive oil, divided
• 1/2 teaspoon Kosher or sea salt
• 1/2 teaspoon freshly ground black pepper
• 2 red bell peppers, cut lengthwise into 6 thick strips
• 2 yellow bell peppers, cut lengthwise into 6 thick strips
• 1 cup quartered Lindsay® Pimiento Stuffed Spanish Manzanilla Olives

Instructions

1. Heat grill to medium-high heat. Arrange fish on a rimmed baking sheet; brush 1 tablespoon of the oil over both sides of fish. Sprinkle salt and pepper over fish.
2. In a small bowl, toss pepper strips with remaining olive oil to coat. Grill peppers turning once, until light grill marks appear, about 2 minutes per side. Transfer to a platter or rimmed baking sheet and keep warm.
3. Grill fish on covered grill 3 minutes per side or until fish is opaque in center. Arrange peppers on four warmed dinner plates. Place fish over peppers; top with olives.