My husband raved about this Halibut with Capers, Olives, and Tomatoes dish and wanted me to make it again!
Of course I did make it again and I will also continue to make this fantastic Halibut dish. It is so easy to make and always a favorite of my family. Give it a try!
More of Linda’s great Halibut Recipes and also How To Select, Buy, and Cook Fish.
- 4 (6 to 7-ounce) halibut fillets*
- Flour (all-purpose)
- 4 tablespoons olive oil, divided
- 2 large shallots, chopped
- 1/4 teaspoon chile pepper, dried and crushed (or to taste)
- 4 plum tomatoes, seeded and chopped
- 1/2 cup Kalamata olives, pitted and chopped
- 1/2 cup basil, fresh, chopped, divided
- 1 tablespoon capers, drained
- 1/3 cup bottled clam juice
- 1/4 cup dry white wine
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Sprinkle fish with salt and pepper. Dredge in flour.
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Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add the halibut fillets and cook until a meat thermometer registers an internal temperature of 140 degrees F (halibut will be slightly opaque in thickest part). Remember the halibut continues to cook after it is removed from the heat source. Transfer fish to platter.
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Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add the halibut fillets and cook until a meat thermometer registers an internal temperature of 140 degrees F (halibut will be slightly opaque in thickest part). Remember the halibut continues to cook after it is removed from the heat source. Transfer fish to platter.
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Heat remaining 2 tablespoons olive oil in same skillet. Add shallots and crushed red pepper; saute 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.
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To serve, spoon sauce over fish.
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Makes 4 servings.
* You could substitute any white fish that you desire.
Sources: This recipe and photo are from the Epicurious web site as featured in Bon Appit magazine, April 2004. Recipe by Mark Taylor, West Hartford, CT.
I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. I only endorse a few products, on my web site, that I like and use regularly.
You can learn more or buy yours at: Super-Fast Thermapen Thermometer.
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