Grilled Halibut With Sweet Pepper And Balsamic Salad

• 2 red bell peppers
• 2 yellow bell peppers
• Cooking spray
• 3 tablespoons finely chopped fresh parsley, divided
• 3 tablespoons finely chopped fresh chives, divided
• 2 tablespoons white balsamic vinegar
• 1 tablespoon extravirgin olive oil
• 1 tablespoon capers
• 1 teaspoon finely chopped fresh marjoram
• 3/4 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1 garlic clove, minced
• 4 (6-ounce) halibut fillets

1. Prepare grill.
2. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides down, on a cutting board or work surface; flatten with hand. Place pepper halves on a grill rack coated with cooking spray; grill 12 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut into strips.
3. Combine bell peppers, 2 tablespoons parsley, 2 tablespoons chives, vinegar, oil, capers, marjoram, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and garlic; toss gently to coat.
4. Sprinkle fish evenly with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon black pepper. Place fish on grill rack coated with cooking spray; grill 6 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Sprinkle fish with remaining 1 tablespoon parsley and remaining 1 tablespoon chives. Serve with bell pepper mixture.

red bell peppers, yellow bell peppers, cooking spray, fresh parsley, fresh chives, white balsamic vinegar, extravirgin olive oil, capers, fresh marjoram, salt, freshly ground black pepper, garlic

Taken from www.myrecipes.com/recipe/grilled-halibut-with-sweet-pepper-balsamic-salad (may not work)