Halibut is popular flat fish that has a clean flavor with an excellent firm, meaty texture. This recipes combines the clean, light flavor of the fish with bold Mediterranean flavors from a topping of capers, olives, and tomatoes. The flavor combination is perfect together. Serve over risotto with the pan sauce for a delicious and healthy meal. Enjoy!
- 4 Halibut (5-6 oz fillets – defrosted if frozen)
- 4 Tbsp Olive Oil
- 1 Shallot (diced)
- 1 cup Cherry Tomatoes (cut in half)
- 1/2 cup Kalamata Olives (pitted and chopped)
- 1 Tbsp Capers (drained)
- 1/2 cup White Wine (dry – like a Chardonnay)
Heat 2 tbsp. of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the halibut and sauté until the fish is opaque, about 3 minutes per side. Move the fish to a platter and tent with aluminum foil to keep warm.
Add 2 more tbsp. of olive oil to the same skillet and heat. Add the shallots and cook for 1 minute. Add the tomatoes, olives, capers, and white wine. Mix together and bring the mixture to a boil. Cook for about 5 minutes, until the wine is reduced by half. Season with salt and pepper to your taste.
Serve fish over a bed of risotto or rice, with a scoop of the tomato, olive, and caper sauce over top. Garnish with fresh basil leaves and a squeeze of lemon juice. Enjoy!