Ingredients
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2 tablespoons olive oil
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1 1/2 lbs halibut fillets, rinsed and patted dry (2 fillets)
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salt
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2 garlic cloves, minced
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2 shallots, minced
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2 cups tomatoes, peeled, diced and drained (I use Muir Glen organic)
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3/4 cup kalamata olive, pitted
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3 tablespoons capers
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1/8 teaspoon red pepper flakes
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1 teaspoon balsamic vinegar
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fresh ground black pepper
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6 -8 basil leaves, torn
Instructions
- Heat the oil in a large nonstick saute pan over medium-high heat.
- Lightly season the fish with salt and add the fillets to the pan and sear until they have good color, about 4 minutes.
- Turn over the fillets, reduce the heat to low and cook 1 minute.
- Remove the fish to a plate and keep warm.
- Add the garlic and shallots to the pan and cook, stirring, for 1 minute.
- Add the tomatoes, olives, capers, pepper flakes, vinegar and one-half teaspoon salt and saute 1 minute.
- 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.
- Transfer the fillets to a platter, spoon the sauce over and sprinkle with freshly ground pepper and the torn basil and serve immediately.