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Categories: Fish and shellfish, Main courses, Quick and easy

Quick halibut Provencal

Quick halibut Provencal
Mark Boster / Los Angeles Times

BLAME it on Jon Stewart. But right now it seems like the mark of a really good thing is whether you can encapsulate it into one line. An Oscar joke. A Shakespeare quote. A fabulous meal that's so simple it ... Read more

Total time: About 15 minutes | Serves 2 to 4
  • 2 tablespoons olive oil
  • 1 1/2 pounds halibut fillets (2 fillets), rinsed and patted dry
  • Salt
  • 2 cloves garlic, minced
  • 2 shallots, minced
  • 2 cups canned diced tomatoes, drained
  • 3/4 cup pitted kalamata olives
  • 3 tablespoons capers
  • 1/8 teaspoon red pepper flakes
  • 1 teaspoon balsamic vinegar
  • Freshly ground black pepper
  • 6 to 8 basil leaves, torn

Step 1Heat the oil in a large nonstick saute pan over medium-high heat. Lightly season the fish with salt. Add the fillets to the pan and sear until they have good color, about 4 minutes.

Step 2Turn over the fillets, reduce the heat to low and cook 1 minute. Remove the fish to a plate and keep warm.

Step 3Add the garlic and shallots to the pan and cook, stirring, for 1 minute. Add the tomatoes, olives, capers, pepper flakes, vinegar and one-half teaspoon salt. Saute 1 minute. Increase the heat to medium and simmer for about 2 to 3 minutes, until the vegetables are cooked through and the sauce is bubbly. Add the fish back into the sauce during the final minute of cooking.

Step 4Transfer the fillets to a platter, spoon the sauce over and sprinkle with freshly ground pepper and the torn basil. Serve immediately.

Each of 4 servings:
304 calories; 37 grams protein; 8 grams carbohydrates; 1 gram fiber; 13 grams fat; 2 grams saturated fat; 54 mg. cholesterol; 834 mg. sodium.
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