Quick Halibut Provencal

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 2
• 2 tablespoons olive oil
• 1 1/2 lbs halibut fillets, rinsed and patted dry (2 fillets)
• salt
• 2 garlic cloves, minced
• 2 shallots, minced
• 2 cups tomatoes, peeled, diced and drained (i use muir glen organic)
• 3/4 cup kalamata olive, pitted
• 3 tablespoons capers
• 1/8 teaspoon red pepper flakes
• 1 teaspoon balsamic vinegar
• fresh ground black pepper
• 6 -8 basil leaves, torn

Recipe

• 1 heat the oil in a large nonstick saute pan over medium-high heat.
• 2 lightly season the fish with salt and add the fillets to the pan and sear until they have good color, about 4 minutes.
• 3 turn over the fillets, reduce the heat to low and cook 1 minute.
• 4 remove the fish to a plate and keep warm.
• 5 add the garlic and shallots to the pan and cook, stirring, for 1 minute.
• 6 add the tomatoes, olives, capers, pepper flakes, vinegar and one-half teaspoon salt and saute 1 minute.
• 7 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 transfer the fillets to a platter, spoon the sauce over and sprinkle with freshly ground pepper and the torn basil and serve immediately.