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Delicate white halibut accented with savory tomatoes and ripe olives.

Halibut with Tomatoes, Capers and Olives

For the Halibut:

1 (4-pound) halibut filet

1 tablespoon extra virgin olive oil

Salt and pepper, to taste

 

For the Tomatoes:

6 tablespoons extra virgin olive oil

6 medium cloves garlic, minced

2 (28-ounce) cans premium tomatoes

8 ounces Kalamata olives, halved

3 tablespoons basil leaf, chopped

3 tablespoons capers, rinsed

3/4 teaspoon red pepper flakes

1. For the Halibut: Coat halibut filet with olive oil and season with salt and pepper. Roast in a 350°F (175°C) oven for 20 to 25 minutes or until internal temperature reaches 135°F (55°C).
2. For the Tomatoes: In a 12-inch skillet over medium-low flame, heat the olive oil and add garlic. Cook for 1 minute; do not let the garlic brown. Add tomatoes with any remaining puree, olives, capers and red pepper. Bring sauce to a brisk simmer and cook about 8 minutes stirring frequently. Spoon sauce over fish and garnish with basil.

Serves 8.

Recipe by Colin Crowley, Executive Chef at Terlato Wines International.

Recipe and photograph provided courtesy of www.napavalleyholiday.com, through ECES, Inc., Electronic Color Editorial Services.

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