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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 4.8g
Protein 94.1g		188%
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Recipe #161430 | 15 min | 15 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

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 (change servings and units)

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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Featured Reviews for This Recipe

From: ChicagoRN

On Oct 12, 2009

TO DIE FOR!!! Absolute best halibut dish we've tried and we've tried A LOT! Loved the medley of flavors. Was very skeptical about using canned tomatoes, but with the kalamata's and capers, this was a HUGE hit! I increased the garlic to about 5 cloves and increased the crushed red pepper flakes. Forgot all about the basil and had a heck of a dinner! This is our new favorite halibut recipe and will be made regularly! Thank you for posting!

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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!!!!

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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!!

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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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