Stovetop-to-Oven Halibut with a Velvety Spicy White Wine Reduction, Fluffy Pilaf, and Charred Bell Peppers

Preheat your oven to 400°F (200°C). Core and slice 1 red bell pepper and 1 yellow bell pepper into 1/2-inch strips. Finely mince 2 shallots and 3 garlic cloves. Finely chop 1/4 cup of fresh chives. Zest and juice 1 lemon. Pat 4 halibut fillets dry with paper towels, then season both sides with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

In a medium saucepan, melt 1 tablespoon of unsalted butter over medium heat. Add 1 cup of uncooked long-grain white rice and toast, stirring constantly, for 2 minutes until fragrant and slightly translucent. Pour in 2 cups of chicken broth and add 1/4 teaspoon of salt. Bring to a boil, then reduce heat to low, cover with a tight-fitting lid, and simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes, then fluff with a fork.

While the rice cooks, heat 1 tablespoon of olive oil in a large oven-safe cast-iron skillet over high heat. Add the sliced red and yellow bell peppers. Cook undisturbed for 3 minutes to achieve deep char marks, then toss and cook for another 3 minutes until tender-crisp. Transfer the charred peppers to a plate and cover with foil to keep warm.

Wipe the cast-iron skillet clean and return it to medium-high heat with the remaining 1 tablespoon of olive oil. Place the 4 seasoned halibut fillets in the skillet. Sear undisturbed for 3 minutes to develop a golden-brown crust. Carefully flip the fillets, then immediately transfer the entire skillet into the preheated oven. Bake for 5 minutes until the halibut is opaque and flakes easily. Carefully remove the skillet from the oven and transfer the halibut to a warm plate to rest.

Place the hot skillet back on the stovetop over medium heat (use an oven mitt!). Add 1 tablespoon of unsalted butter, the minced shallots, and the minced garlic. Sauté for 1 minute until fragrant and softened. Pour in 1/2 cup of dry white wine to deglaze, scraping up any browned bits from the bottom of the pan with a wooden spoon. Simmer for 2 minutes until the wine is reduced by half.

Reduce the heat to low. Whisk in 2 tablespoons of hot sauce, 1/4 cup of heavy cream, 2 tablespoons of lemon juice, 1 teaspoon of lemon zest, and the remaining 2 tablespoons of unsalted butter until fully melted and velvety. Stir in half of the chopped chives.

Divide the fluffy rice pilaf, charred bell peppers, and oven-finished halibut among 4 plates. Spoon the warm, velvety spicy white wine reduction generously over the halibut, garnish with the remaining chives, and serve immediately.