Halibut With Capers, Tomatoes, and Olives!

Ingredients

• 24 ounces halibut fillets
• 4 tablespoons olive oil, divided
• 2 large shallots, chopped
• 1/2 cup flour
• 1/2 teaspoon crushed red pepper flakes
• 5 plum tomatoes (seeded and chopped)
• 1/2 cup kalamata olive (pitted and chopped)
• 1/2 cup fresh basil, divided
• 1 tablespoon capers (I use more)
• 1 (6 ounce) can clams (with juice!, can use clam juice only if you prefer)
• 1/4 cup dry white wine

Directions

1. 1

   Season fish with salt and pepper and dredge in flour.

2. 2

   Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.

3. 3

   Add fish and saute' until lightly browned and opaque in the center (4 minutes per side) and then transfer to platter.

4. 4

   Heat the remaining olive oil in the same skillet and add shallots and crused red pepper. Saute' for 1 minute.

5. 5

   Mix in the tomatoes, olives, 1/4 cup basil and capers. Add the clams and wine.

6. 6

   Boil until sauce thickens slightly, about 5 minutes).

7. 7

   Mix in 1/4 cup of basil. Season sauce with salt and pepper and spoon over fish.