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Halibut Provenccccccccial


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  • 1 tbsp olive oil
  • 1 large shallot, chopped
  • 3 cloves garlic, chopped
  • 1 sweet red pepper, chopped
  • 1 orange pepper, chopped
  • 2 c grape tomatoes, halved
  • 1/3 c sliced pitted Kalamata olives
  • 3 tbsp red wine vinegar
  • 1/2 c basil leaves, torn
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1 c barley
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 1/4 lb halibut, skin on, cut into 4 pieces
  • 2 tsp olive oil



Step 1

Sauce: In a large skillet heat olive oil over medium heat. Add shallot and garlic, cook 2 minutes, stirring occasionally. Add peppers and tomatoes and cook 5 minutes, stirring occasionally. Stir in olives, vinegar, basil, salt and pepper.
Barley and Fish: Meanwhile bring 3 c water to boiling over high heat. Add barley and cook 30 minutes. Drain and season with 1/4 tsp salt and 1/8 tsp of pepper.
Heat broiler. Place fish on a greased broiler pan, skin-side down, brush with olive oil and season with remaining 1/4 tsp salt and 1/8 tsp pepper. Broil for 6 minutes or until fish flakes easily.
To serve, gently heat sauce and spoon over fish and barly.

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