Fresh seafood is always a treat and this dish exemplifies the flavours of a seaside port. Halibut has a nice semi firm flesh and the accent of tomato sauce with olives and onions brings out the best of this fish.
¼ cup extra-virgin olive oil
1 yellow onion, peeled and slivered
4 halibut filets, 8 oz each, skin on
¼ cup dry white wine
1 jar Marinelli’s Tomato & Basil sauce
¼ cup black olives, pitted and halved
1⁄2 bunch parsley, chopped
Pinch red pepper flakes
Sea salt to taste
Chef's Cooking Instructions
- Heat oil in a large skillet over medium heat, Add onions and cook, stirring occasionally until slightly soft, about 2 minutes.
- Add halibut, skinned side up and cook until lightly golden, about 2 minutes. Turn fish and cook other side another 2 minutes.
- Add wine, tomato sauce, olives, half the parsley and red pepper flakes to the pan with the fish. Season to taste with salt and bring to a simmer over medium heat. Reduce heat to medium-low and simmer, partially covered, until fish is just cooked through, 8 – 10 minutes, spooning sauce over fish as it cooks.
- Adjust seasonings and sprinkle with remaining parsley.
Enjoy with a vibrant Rosé wine.