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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
5 ripe tomatoes |
1/2 cup finely chopped onion |
1/4 cup vegetable oil, divided |
2 garlic cloves, minced |
1 teaspoon seeded and minced serrano chile |
1/4 cup sliced spanish olives |
2 tablespoons capers |
1/4 teaspoon dried oregano |
6 (6-ounce) halibut fillets |
1 teaspoon kosher salt |
1/2 teaspoon freshly ground black pepper |
2 teaspoons unsalted butter |
Directions:
1. Place tomatoes on a large rimmed baking sheet. Bake at 450° for 20 minutes. Turn tomatoes; bake 20 more minutes or until skins are blistered and lightly browned. Pulse tomatoes and pan juices in a food processor until roughly chopped.
2. Sauté onion in 2 tablespoons hot oil in a large skillet over medium-high heat 3 minutes or until tender. Add garlic and serrano; sauté 15 seconds. Add olives, capers, and chopped tomatoes; bring to a boil. Reduce heat, and simmer 5 minutes. Remove from heat; stir in oregano.
3. Sprinkle halibut with salt and pepper. Melt butter with remaining 2 tablespoons oil in a large skillet over medium-high heat. Add halibut; cook 5 minutes on each side or until fish flakes easily with a fork. Serve with sauce.
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