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id 516
Name Nicoise Style Pan-Seared Halibut
Main Dish Category Main Dish
Secondary Dish Category Fish and Seafood,
Main Ingredient Halibut
Other Ingredient Nicoise Olives
Number of People 4
List of Ingredients 2 T olive oil

4 halibut fillets, about 6 oz. each

salt to taste

freshly ground black pepper

1 medium yellow onion, diced

1 clove garlic, minced

15 oz. can chopped tomatoes

1 tsp. chopped capers

8 nicoise olives (or other good qualify black olives), pitted and quartered

1 T sherry vinegar (or balsamic vinegar)
Description Preheat oven to 350 degrees F.



Heat 1 T olive oil over medium-high heat in a skillet large encough to accomodate all fo the halibut fillets in a single layer.  Season the fillets with salt and pepper and sear them in the hot skillet on both sides, about 3 to 4 minutes per side.  Transfer the fillets to a baking dish and place in the oven to finish cooking (about 5 minutes, depending on the thickness of the fillets) while you make the tomato mixture.



Turn the heat down to medium and add the remaining 1 T of olive oil to the skillet.  Add the onion and cook until it softens and begins to color.  Add the garlic, tomatoes (with their juices), capers and olives and simmer until the liquid has almost completely evaporated, about 5 minutes.  Add the vinegar and cook for another 30 seconds.  Taste and season with salt and pepper.



Serve the halibut fillets topped with a large dollop of the tomato mixture.
Time 20 minutes prep plus 20 minutes cooking
Cooking Type StoveTop and Baking
Difficulty (1-5) 2
Notes

Per serving (1 piece fish plus 2 T sauce):  260 calories, 36 g protein, 5 g carbohydrates, 1 g fiber, 3 g sugar, 10 g total fat (1 g saturated, 5 g monosaturated).
Origin www.foodfit.com
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