Ingredients
-
2
-
1 1/2
-
-
2
-
2
-
2
-
3/4
-
3
-
1/8
-
1
-
-
-
-
-
Directions
Quick Halibut Provencal, So simple and easy and, yes, quick, you won’t believe how good it is! By way of the Los Angeles Times., Outstanding and Quick. Definitively an excellent recipe, the only slight modification has to do with your taste towards olives. Personally, will cut back to 1/2 cup next time so as not to overwhelm the outstanding blend of other ingredients & halibut.., Great fish. We loved the olives in it. I added more garlic and balsamic vinegar and used fresh tomatoes.
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Steps
|
1
Done
|
Heat the Oil in a Large Nonstick Saute Pan Over Medium-High Heat. |
|
2
Done
|
Lightly Season the Fish With Salt and Add the Fillets to the Pan and Sear Until They Have Good Color, About 4 Minutes. |
|
3
Done
|
Turn Over the Fillets, Reduce the Heat to Low and Cook 1 Minute. |
|
4
Done
|
Remove the Fish to a Plate and Keep Warm. |
|
5
Done
|
Add the Garlic and Shallots to the Pan and Cook, Stirring, For 1 Minute. |
|
6
Done
|
Add the Tomatoes, Olives, Capers, Pepper Flakes, Vinegar and One-Half Teaspoon Salt and Saute 1 Minute. |
|
7
Done
|
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
Done
|
Transfer the Fillets to a Platter, Spoon the Sauce Over and Sprinkle With Freshly Ground Pepper and the Torn Basil and Serve Immediately. |
