Halibut with Anchovy-Stuffed Olives, Red Peppers and Oregano (Robin Miller) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
4 halibut or sea bass fillets (about 5 ounces each) |
salt and freshly ground black pepper |
1 tablespoon olive oil |
1 cup diced roasted red peppers |
1/3 cup anchovy or jalapeno stuffed olives, halved crosswise |
1/4 cup vermouth or dry white wine |
3 cloves garlic, minced |
1 teaspoon dried oregano |
1/4 cup freshly chopped basil leaves |
Directions:
1. Season both sides of fish fillets with salt and black pepper. Heat oil in a large skillet over medium-high heat. Add halibut and cook 2 minutes per side, until golden brown.
2. In a medium bowl, combine red peppers, olives, vermouth, garlic, and oregano. Add mixture to pan and bring to a simmer. Cook 2 minutes, until fish is fork-tender. Remove from heat, transfer to a serving platter and top with basil.
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