Halibut with Capers, Olives, and Tomatoes

Halibut with Capers, Olives, and Tomatoes
Halibut with Capers, Olives, and Tomatoes
Mark Taylor of West Hartford, Connecticut, writes: "I started cooking out of necessity when I first graduated from college, since I couldn't afford to eat out. Having grown up watching my mother cook for our large family, I used her recipes. She was always trying new dishes whenever we had guests and sharing her adventurous attitude toward eating. These days, even though my wife and I both work, we still cook several times a week. Now I tend to rely on recipes I've picked up from restaurants and friends. I enjoy experimenting with different ingredients and figuring out new ways to improve a recipe, as I've done with the one here." Serve the fish and sauce over couscous.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 4 servings
American Olive Tomato Sauté Quick & Easy Basil Halibut White Wine Capers Bon Appétit Connecticut
  • 1/4 cup dry white wine
  • all purpose flour
  • 1 tablespoon drained capers
  • 1/4 teaspoon dried crushed red pepper
  • 1/3 cup bottled clam juice
  • 4 tablespoons olive oil, divided
  • Carbohydrate 13 g(4%)
  • Cholesterol 90 mg(30%)
  • Fat 18 g(27%)
  • Fiber 3 g(11%)
  • Protein 38 g(75%)
  • Saturated Fat 3 g(13%)
  • Sodium 421 mg(18%)
  • Calories 374

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

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

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