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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Roasted Halibut with Olives, Capers and Tomatoes Recipe

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This recipe for Roasted Halibut with Olives, Capers and Tomatoes is from Cooking From The Heart, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 halibut fillets
Salt & pepper
2 Tbsp olive oil
2 Tbsp butter
1/2 cup kalamata olives, chopped
1/2 cup green olives, chopped
1/2 cup black olives, chopped
1/4 cup capers
1 cup grape tomatoes
2 cloves garlic, minced
1/4 dry white wine
1/2 cup chicken or fish stock
Directions:
Directions:
In medium saute pan, heat butter on medium heat. When hot, add olives, capers, tomato and garlic cook until warm. Add wine and stock, bring to a boil then reduce heat to gentle boil. Simmer until reduced by 1/2, about 15 minutes. Add tomatoes after about 10 minutes of simmering.

Season fish with salt and pepper. Heat oil in saute pan over medium-high heat. Place fish in hot pan, gently pressing on flesh. Reduce heat to medium and cook for 4 minutes on one side, turn fish over and cook for another 2 minutes, or until just done. Remove from heat to a serving plate and keep warm.
Personal Notes:
Personal Notes:
The fish can also be cooked on a grill.

 

 

 

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