+
0 (0)

Fish and Shellfish, Mains, 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.


HAVE YOU TRIED


Green olive and almond tapenade with basil
Green olive and almond tapenade with basil

Rice Bar's Tinola
Rice Bar's Tinola

Cornmeal pancakes
Cornmeal pancakes

Snowflake pretzel rods
Snowflake pretzel rods

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Fish and Shellfish

Thyme Cafe & Market's roasted salmon with red pepper hazelnut pesto
Squid carbonara
Roast fish stuffed with lemon and rosemary
Pea budino with squid and clam ragu