1 1/2 cups Gaeta olives, pitted
1 1/2 cups oil-cured olives, pitted
2 anchovy fillets
1/2 teaspoon ground cumin
3 tablespoons capers, preferably nonpareil, drained
1/4 cup chopped fresh parsley leaves
6 (7 to 8-ounce) halibut fillets, with skin
Salt and freshly ground black pepper
2 tablespoons canola oil
3 cups slice (1/4) bottle roasted sweet red peppers, see Cook's Note
Roasting and peeling fresh bell peppers is a nice touch for this dish. If you don't have the time, bottled roasted peppers are fine. Just be sure the label says "roasted" or "fire roasted" to be sure you're getting the real deal.
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