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Halibut With Capers, Olives, And Tomatoes


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  • 4 halibut fillets - (6 to 7 oz ea)
  • All-purpose flour as needed
  • 4 tablespoons olive oil divided
  • 2 large shallots chopped
  • 1/4 teaspoon dried crushed red pepper
  • 4 plum tomatoes seeded, chopped
  • 1/2 cup chopped pitted Kalamata olives
  • 1/2 cup chopped fresh basil divided
  • 1 tablespoon drained capers
  • 1/3 cup bottled clam juice
  • 1/4 cup dry white wine


Servings 4


Step 1

Sprinkle fish with salt and pepper. Dredge in flour.

Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add fish and sauté until lightly browned and just opaque in center, about 4 minutes per side. Transfer fish to platter.

Heat remaining 2 tablespoons oil in same skillet. Add shallots and crushed red pepper; sauté 1 minute. Mix in tomatoes, olives, 1/4 cup basil, and capers. Add clam juice and wine. Boil until sauce thickens slightly, about 4 minutes. Mix in 1/4 cup basil. Season sauce with salt and pepper. Spoon sauce over fish.

This recipe yields 4 servings.

Serve the fish and sauce over couscous.

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