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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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So simple and easy and, yes, quick, you won't believe how good it is! By way of the Los Angeles Times. Ingredients:
2 tablespoons olive oil |
1 1/2 lbs halibut fillets, rinsed and patted dry (2 fillets) |
salt |
2 garlic cloves, minced |
2 shallots, minced |
2 cups tomatoes, peeled, diced and drained (i use muir glen organic) |
3/4 cup kalamata olive, pitted |
3 tablespoons capers |
1/8 teaspoon red pepper flakes |
1 teaspoon balsamic vinegar |
fresh ground black pepper |
6 -8 basil leaves, torn |
Directions:
1. Heat the oil in a large nonstick saute pan over medium-high heat.
2. Lightly season the fish with salt and add the fillets to the pan and sear until they have good color, about 4 minutes.
3. Turn over the fillets, reduce the heat to low and cook 1 minute.
4. Remove the fish to a plate and keep warm.
5. Add the garlic and shallots to the pan and cook, stirring, for 1 minute.
6. Add the tomatoes, olives, capers, pepper flakes, vinegar and one-half teaspoon salt and saute 1 minute.
7. 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.
8. Transfer the fillets to a platter, spoon the sauce over and sprinkle with freshly ground pepper and the torn basil and serve immediately.
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