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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (628g) Recipe makes 2 servings The following items or measurements are not included below: 1 teaspoon balsamic vinegar |
||
| Calories 710 | ||
| Calories from Fat 265 | (37%) | |
| Amount Per Serving | %DV | |
| Total Fat 29.5g | 45% | |
| Saturated Fat 4.1g | 20% | |
| Monounsaturated Fat 17.2g | ||
| Polyunsaturated Fat 5.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 139mg | 46% | |
| Sodium 1069mg | 44% | |
| Potassium 2512mg | 71% | |
| Total Carbohydrate 15.6g | 5% | |
| Dietary Fiber 4.6g | 18% | |
| Sugars 4.9g | ||
| Protein 94.1g | 188% | |
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Quick Halibut Provencal
By: Chef Kate
Mar 25, 2006
So simple and easy and, yes, quick, you won't believe how good it is! By way of the Los Angeles Times.
SERVES 2 -4
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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- Course > Main Dish
- Main Ingredient > Seafood > Fish > Saltwater > Halibut
- Main Ingredient > Vegetables > Tomatoes
- Cuisine > European > Southern (Mediterranean)
- Cuisine > European > Western > French
- Preparation > Time to Make > < 15 mins
- Preparation > Simple
- Preparation > Number of Servings > For 1 or 2
Featured Reviews for This Recipe
From: hollyfrolly
On Jun 16, 2008
You know that song.... "These Are a Few of My Favorite Things" from The Sound of Music???? (OK, embarassing that I even know that song!) I swear, THIS is the meal that swarms through my head as I eat each bite. It is so, so good. Fresh, lively, flavorful and INSANELY delicious over linguine. Holy cow, soooooooooooo perfect. Make this and love it!!!!
From: Sweet Baboo
On Apr 9, 2008
This was fast, healthy, and delicious. I was looking for such a recipe to encourage my family to eat more fish, and this was a real winner. The halibut was moist, and the sauce was company-worthy...this is one recipe that I will use for mid-week dinners as well as for entertaining.
From: Kizzikate
On Aug 5, 2007
I'm a big fan of Muir Glen, also! We devoured this fish... the capers are that "special" ingredient that made this recipe shine. A new recipe for company!!
From: Annacia
On Jul 30, 2007
Really excellent. I have been looking for no cook or quick cook meals in the summer heat. This perfectly filled the bill for quick. I made a half recipe and it was enough for two. The taste is bright and fresh and I must say that I loved the capers in this. With a green salad it made a full meal. Very easy to do and a great summer use for Halibut. I did omit the red pepper flakes. Thanks Kate for a lovely dinner.
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