Sprinkle fish with salt and pepper. Dredge in flour.
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.
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.
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.
To serve, spoon sauce over fish.
Makes 4 servings.
* You could substitute any white fish that you desire.
Halibut with Capers, Olives, and Tomatoes Recipe: https://whatscookingamerica.net/halibutcapers.htm