Pan Seared Halibut

Rinse bell pepper, tomato, and chile and wipe dry. Place bell pepper on a baking sheet and roast in a preheated oven at 425°F until blackened and blistered, about 20 minutes, turning frequently.

After bell pepper has roasted for 5 minutes, add tomato and chile to baking sheet and continue roasting.

Remove baking sheet from oven. Cover vegetables with a damp kitchen towel and let stand for 10 minutes, then rub off skins. Cut bell pepper and tomato into quarters and remove the stem and seeds.

Halve chile pepper lengthwise and remove seeds.

Toast walnuts in a small dry pan and let cool slightly. Remove crust from wheat toast and cut into small cubes. Squeeze juice from lime.

Combine pepper, tomato and chile with toast, walnuts, tomato paste and 2 tablespoons lime juice in a tall vessel. Purée with an immersion blender, gradually adding 3 tablespoons olive oil. Season with salt and pepper. (Sauce can be refrigerated up to a day. Bring to room temperature before serving.)

Remove olive pits and discard. Peel the onions and cut into thin rings.

Rinse zucchini, wipe dry and cut into approximately 1/4-inch cubes. Rinse parsley, shake dry, and pluck leaves. Reserve some parsley for garnish and coarsely chop the rest.

Rinse halibut fillets, pat dry and season with salt and pepper. Dust fish in flour and shake off excess. Heat 1 tablespoon oil in a skillet. Cook fish over medium heat for 3-4 minutes on each side.

In another skillet, heat remaining oil and cook the zucchini cubes over high heat, stirring continuously.