Fish & Seafood Dishes

Halibut with Tomatoes, Capers, and Olives

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  • 1- 4 lb halibut filet
  • 1 Tbsp extra-virgin olive oil
  • Salt and pepper to taste
  • 6 Tbsp extra-virgin olive oil
  • 6 medium cloves garlic, minced
  • 2- 28 oz cans premium tomatoes
  • 8 oz Kalamata olives, halved
  • 3 Tbsp basil leaf, chopped
  • 3 Tbsp capers, rinsed
  • 3/4 tsp red pepper flakes


  1. Coat halibut filet with olive oil and season with salt and pepper. Roast in a 350°F oven for 20-25 minutes or until internal temperature reaches 135°F.
  2. Place tomatoes in a 12-inch skillet over medium-low flame, heat the olive oil and add garlic. Cook for 1 minute; do not let the garlic brown. Add tomatoes with any remaining puree, olives, capers and red pepper. Bring sauce to a brisk simmer and cook about 8 minutes stirring frequently. Spoon the sauce over fish and garnish with basil.


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