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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Halibut with Tomato, Capers & Olives Recipe

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This recipe for Halibut with Tomato, Capers & Olives is from The Coates Family Cookbook, 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:  
1 4-pound halibut fillet
1 tablespoon extra-virgin olive oil
Salt & Pepper, to taste
Directions:
Directions:
For the Fish:
Coat halibut fillet with olive oil and season with salt and pepper. Roast in a 350 degree oven for 20-25 minutes or until internal temperature reaches 135 degrees.

6 tablespoons extra-virgin olive oil
8 medium cloves garlic, minced
2 28-oz. cans premium tomatoes
8 ounces kalamata olives, halved
3 tablespoons basil leafs, chopped
3 tablespoons capers, rinsed
3/4 teaspoon red pepper flakes

For the Tomatoes:
In a 12-inch skillet over medium-low heat, heat the olive oil and add garlic. Cook for 1 minute; do not let the garlic brown. Add tomatoes with any remaining puree, olives, capers and red pepper. Bring sauce to a brisk simmer and cook about 8 minutes, stirring frequently. Spoon sauce over fish.

You can substitute the halibut with grouper.

*I cut this recipe in half
Personal Notes:
Personal Notes:
This is one of our favorites!

 

 

 

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