Grilled Halibut with Pepper and Onion Relish

Cut peppers into 1/4-inch slices, then cut into 1-inch lengths. Cut onion into 1/4-inch slices. Heat 1 tablespoon of olive oil in a heavy skillet over medium heat. Add peppers, onions and garlic and stir to coat with oil. Turn heat down to medium-low and let cook gently, covered, for 15 minutes until soft, stirring occasionally. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. While cooking, prepare the fish.

Heat your grill or grill pan (for stovetop cooking) to medium-high. Brush fish with vegetable oil, then sprinkle with salt and pepper. When grill is hot, add fillets and cook on each side for 3 to 4 minutes, depending on the thickness, until fish flakes easily.

While the fish is cooking, add 1/4 cup of white wine vinegar to the pepper-onion mixture. Let cook for 5 minutes, covered, stirring occasionally. Take cover off, add the remaining 1/4 cup vinegar and let it cook for 3 more minutes, stirring occasionally, until most of the vinegar evaporates.

Place 1/4 of the pepper relish on a plate and top with a fish fillet. Add a drizzle of olive oil and a sprig of your favorite herb to garnish.