Halibut with Capers, Olives, and Tomatoes, Halibut Recipe, Seafood Recipe, Fish Recipe

Halibut with Capers, Olives, and Tomatoes

This recipe and photo are from the Epicurious web site as featured in Bon Appétit magazine, April 2004. Recipe by Mark Taylor, West Hartford, CT.

My husband raved about this and wanted me to make this again!

Check out more of Linda's great Halibut Recipes.

Halibut with Capers, Olives, and Tomatoes

4 (6- to 7-ounce) halibut fillets
All-purpose flour
4 tablespoons olive oil, divided
2 large shallots, chopped
1/4 teaspoon dried crushed chile pepper (or to taste)
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

Sprinkle fish with salt and pepper. Dredge in flour. Heat 2 tablespoons olive 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 olive 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.

Makes 4 servings.