Roasted Red Pepper Halibut

Name: Roasted Red Pepper Halibut
Ingredients: 1 24oz Jar of Rao’s Homemade Roasted Red Pepper (remove 12oz of sauce and set aside for reserve) 1 lb. Halibut Filet 8 strips Medium Red Bell Pepper, julienned 8 strips Medium Yellow Bell Pepper, julienned 8 strips Medium Green Bell Pepper, julienned 8 strips Large white onion, julienned 2 garlic cloves, sliced 1⁄4 cup Butter Stick, sliced into 4 1 Tbsp Olive Oil Pinch of Fresh Chopped Parsley Fresh Torn Basil Kosher Salt and freshly ground pepper

Ingredients

1 24oz Jar of Rao’s Homemade
Roasted Red Pepper (remove 12oz of sauce and set aside for reserve)
1 lb. Halibut Filet
8 strips Medium Red Bell Pepper, julienned
8 strips Medium Yellow Bell Pepper, julienned
8 strips Medium Green Bell Pepper, julienned
8 strips Large white onion, julienned
2 garlic cloves, sliced
1⁄4 cup Butter Stick, sliced into 4
1 Tbsp Olive Oil
Pinch of Fresh Chopped Parsley
Fresh Torn Basil
Kosher Salt and freshly ground pepper

Directions

Place a large piece of parchment paper on a racked sheet pan.
Spread 1⁄4 jar of the roasted red pepper sauce off center on parchment paper. Place 2 butter slices on top of the sauce.
Layer half of the onions, peppers, torn basil.
Add a pinch of salt and pepper and parsley.
Lay halibut filet on top. (make sure the filet patted is dry)
Season the halibut with salt and pepper.
Repeat steps from 2 – 5 but placing the 2 remaining butter slices last.
With the open end towards you, fold over the parchment paper to cover the halibut.
Starting in the upper right corner, repeatedly crimp and tightly roll edges of the parchment paper over each other “calzone” style to enclose all the ingredients.
Drizzle olive oil and gently brush to cover the outside of the parchment paper with a pastry brush.
Place in the oven on conventional bake at 400 degrees for 12 minutes.
Once finished cut open and garnish with fresh Italian Parsley.
Enjoy!