HALIBUT PROVENCAL

 

  • Cooking Time: 10
  • Servings: 4
  • Preparation Time: 10

Ingredients

  • splash - extra virgin olive oil
  • 4 - 5 - 6 oz fresh halibut fillets
  • to taste - kosher salt and freshly ground pepper
  • 4 - large ripe tomatoes or one 28 oz can of whole tomatoes, coarsely chopped.
  • 4 - large cloves of garlic, minced
  • 1 - large onion, minced
  • 1/2 cup - capers
  • 1/2 cup - pitted calamata olives
  • 1/2 cup - pitted green olives
  • 1 tbsp - balsamic vinegar

Directions

  • Preheat a large, heavy skillet over medium high heat.
  • Add a splash of olive oil (enough to cover the bottom of the pan with a light film).
  • Pat the halibut fillets dry with paper towel and lightly season with salt and pepper.
  • Place the fillets in the hot oil and brown on both sides.
  • Remove the fillets from the pan and add the remaining ingredients. Bring the mixture to a simmer and serve with the fish.

Notes

Another recipe from Karen Barnaby's 'Halibut - The Cookbook'.

Author Credit: Karen Barnaby

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