Tuesday, April 04, 2006
Halibut with Tomatoes & Olives
Anyway, this is an excellent and easy recipe I modifed from a recipe off Epicurious.com. The recipe calls for 4 6-7 halibut fillets. I used 4 four ounce fillets and found that the amount of sauce was just enough. If you are serving four people, double the sauce.
All purpose flour
4 T. Olive Oil, Divided
2 large shallots, chopped (I used a combination of scallions and shallots)
1 pint cherry tomatoes, chopped
1/2 cup pitted Kalamata or Nicoise Olives
1 -2 tsp dried basil (It would be better with fresh but I didn't have any. 1/2 cup fresh would be right)
1/3 cup chicken stock
1/4 cup dry white wine
Sprinkle fish with salt and pepper. Dredge in flour. Heat 2 T olive oil in heavy large non-stick or seasoned skillet over medium-high heat. When oil is hot, add fish and saute until lightly browned and just opaque in center, about 4 minutes each side, depending on fillet thickness. If they are really thick, you could finish them in a 400 degree oven while you make the sauce. Or, transfer fish to a plate.
Heat remaining 2 T olive oil in same skillet. Add shallots and saute 1 minute. Mix in tomatoes, olives, basil. Add broth and wine. Bring to a boil and cook for about 4 minutes until sauce thickens a bit. Serve on or with fish.