Grilled Halibut with Sweet Pepper and Balsamic Salad

2 red bell peppers
2 yellow bell peppers
3 tbsp. finely chopped fresh parsley
3 tbsp. finely chopped fresh chives
2 tbsp. white balsamic vinegar
1 tbsp. olive oil
1 tbsp. capers
1 tsp. finely chopped fresh marjoram
3/4 tsp. salt
1 garlic clove, minced
4 (6oz. each) halibut fillets

Prepare grill.

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.

Combine bell peppers, 2 tbsp. parsley, 2 tbsp. chives, vinegar, oil, capers,
marjoram, 1/4 tsp. salt, and garlic; toss gently to coat.

Sprinkle fish evenly with remaining salt and remaining. 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 parsley and chives. Serve with bell
pepper mixture.