This dish falls into the 30 minutes or less category, in that the whole cooking process takes about 15 minutes. While the halibut is cooking, gather up the rest of the ingredients. I have served this dish over a bed of grains as well as by itself with side dishes…
- 2 4-6 oz halibut fillets
- all-purpose flour for dusting
- 2 tablespoons olive oil, divided
- 1 large shallot, chopped
- 1/8 teaspoon crushed red pepper
- 1 teaspoon Dijon style mustard
- 1 large tomato, seeded & chopped
- ¼ cup chopped Kalamata olives
- ¼ cup chopped fresh basil, divided
- 2 tsp drained capers
- ¼ cup white wine or Vermouth
- Sprinkle fish with salt & pepper & dredge in flour.
- Heat 1 tablespoon 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 and cover with foil.
- Heat remaining oil in skillet. Add chopped shallots and crushed red pepper; sauté 1 minute.
- Mix in tomatoes, mustard, olives, half of the basil (2 tablespoons) and capers. Dust with another tablespoon of flour (to thicken sauce)
- Add wine and boil until the sauce thickens slightly, about 3-4 minutes. Mix in rest of the basil.
- While sauce is thickening, stir often, and place a bed of risotto, herbed quinoa, or couscous on plates. Top with halibut fillets and spoon the sauce on the fish, as in the following example – serve with a side salad and you have a meal.