Halibut With Capers, Olives, And Tomatoes

By á-174942

Ingredients

• 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

Details

Servings 4

Preparation

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.