Posted by: Catherine | January 28, 2009

Quick Halibut Provencal

halibut-tomatoes1“What’s for dinner, Mommy?” I’m sure that’s a common refrain in many households, but never, ever, have you seen the look in mine when I say, “Fish.” Ditto, when I get anywhere near the fish aisle at Costco, where wild tuna, salmon and halibut are regulars. Occasionally, when I can’t swallow grilled chicken one more night, though,  I go for this dish (and tell Emma halibut is like lobster, which we never have because Bruce is allergic to shellfish but I think she thinks it might be good). Or, I make it when we have guests, and more times than not I get a recipe request. It’s really good and really easy—thank you, Los Angeles Times–-and, really, what more can a girl want? (If you have any suggestions about how to get your child to eat fish without a fight, please share!)

 

(serves 2 to 4)

2 T. olive oil

1 1/2 lbs. halibut fillets, rinsed and patted dry

Salt

2 cloves garlic, minced

2 shallots, minced

2 cups canned diced tomatoes, drained (I use fresh tomatoes on the vine since I’m already at Costco…)

3/4 cup pitted kalamata olives

3 T. capers (I love ‘em, and use more)

1/8 t. red pepper flakes

1 t. balsamic vinegar

Freshly ground black pepper

6, or so, basil leaves, torn

 

Heat the oil in a large nonstick saute pan over medium-high heat. Lightly season the fish with salt. Add the fillets to the pan and sear until they have good color, about 4 minutes.

Turn the fillets, reduce the heat to low and cook 1 minute. Remove the fish to a plate and keep warm

Add the garlic and shallots to the pan and cook, stirring for 1 minute. Add the tomatoes, olives, capers, pepper flakes, vinegar, and 1/2 teaspoon salt. Saute 1 minute. Increase the heat to medium and simmer for about 2 to 3 minutes, until the vegetables are cooked through and the sauce is bubbly. Add the fish back into the sauce during the final minute of cooking.

Transfer the fillets to a platter, spoon the sauce over and sprinkle with freshly ground pepper and the torn basil. Serve immediately.

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