Halibut With Capers, Olives, And Tomatoes

Halibut With Capers, Olives, And Tomatoes
Halibut With Capers, Olives, And Tomatoes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

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

Directions

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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