Pinot Grigio
Known as Pinot Grigio in Italy, and Pinot Gris elsewhere, this is often a lighter white wine with lemon, pear and citrus fruit flavors.
Halibut with Capers, Olives, and Tomato Recipe
View more Seafood Recipes
Prep Time
10 min
Total Time
20 min
Yield
Serves 4
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!
Ingredients
- 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)
- Salt
- Pepper
- Basil
- Lemon
Directions
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!
