Delicate white halibut accented with savory
tomatoes and rich wine vinegar-flavored kalamata 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 (also
called calamata) olives, halved
- 3 tablespoons basil leaf,
chopped
- 3 tablespoons capers,
rinsed
- 3/4 teaspoon red pepper
flakes
- 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).
- 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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