Halibut with Tomatoes Olives and Capers

The first ten pounds of fresh halibut were so good that I purchased another ten pounds from Copper River Seafoods in Alaska. Staying at home these months opened my eyes to internet purchasing of incredibly fresh food from the source.

It arrived via Fedex Next Day Air, the thick 6 to 8 ounce fillets were bagged together and nestled in dry ice. When I opened the bag, there was a clean sweet smell of sea and salt, I have never tasted fish so wonderfully fresh in my life. I highly recommend their salmon as well!

This is how I cook the fillets on a regular weeknight... nothing fancy, a few additions to showcase this delicious fish. I might serve this with sliced zucchini sauteéd in olive oil and garlic.

  • Two, 6 ounce halibut fillets
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • A pinch of dried crushed red pepper
  • 1/2 cup grape tomatoes, cut into quarters
  • 1/4 cup sliced pitted Kalamata olives
  • 1 tablespoon drained capers
  • Juice of 1/2 of a fresh lemon, or about 1 tablespoon
  • 1/4 cup white wine or chicken broth
  • 1 tablespoon chopped flat leaf parsley
  • Sprinkle fish with salt and pepper.
  • Heat oil in large non stick skillet over medium high heat.
  • Add fish and sauté until golden and just opaque in center, 2 to 4 minutes per side depending on thickness, transfer the fish to the serving plates.
  • Add garlic and crushed red pepper to same skillet; sauté 1 minute.
  • Add tomatoes, olives and capers. Add lemon juice and wine, boil until sauce thickens slightly, 2 to 3 minutes.
  • Stir in the parsley, season sauce with salt and pepper and spoon over the fish.