When halibut is fresh and wild, it is totally delectable, providing you don’t overcook it. It takes much less time than you think and pairs well with many different sauces.

For this dinner, I made a quick tomato sauce using canned diced organic tomatoes (from Costco), capers and diced black Kalmata olives. Other than the fish, all the ingredients are a staple in my kitchen. When you taste how these flavors come together, you will make them a staple in yours.

A touch of balsamic vinegar adds another level to the sauce.

Easy, fresh, delicious.

In same saucepan, add tomatoes, olives and capers. If necessary, add another 1 teaspoon of olive oil.

When butter is fully melted and bubbly, add halibut. Cook approximately 3-5 minutes. The cooking time will vary depending on the thickness of your fillets.

Cook until tomatoes are slightly broken down, approximately 5 minutes.

HALIBUT WITH HOMEMADE TOMATO SAUCE

EVENT: Out-of-Town Company

SERVES: 4 People

Ingredients

4 6-oz. pieces wild halibut, room temperature

1 tablespoon capers *

1 can (14.5 oz.) diced tomatoes, drained (reserve liquid) *

6-8 Kalmata olives, finely chopped *

Salt and pepper

2 tablespoons unsalted butter

1 tablespoon olive oil (more if needed)

1 teaspoon balsamic vinegar *

1 tablespoon fresh Italian parsley, chopped

Directions

1. Lightly season halibut with salt and pepper.

2. In a large sauté pan, oven medium heat, melt butter with olive oil.

3. When butter is fully melted and bubbly, add halibut. Cook approximately 3-5 minutes. The cooking time will vary depending on the thickness of your fillets.

4. Gently turn fish. Don’t worry if it breaks apart. You can hide the break with sauce.

5. Cook for another 3-5 minutes. Cooking time will depend on thickness of your halibut.

6. Slightly undercook fish as it will continue to cook when you remove it from the pan.

7. Remove halibut to a platter and cover loosely with foil.

8. In same saucepan, add tomatoes, olives and capers. If necessary, add another 1 teaspoon of olive oil.

9. Cook until tomatoes are slightly broken down, approximately 5 minutes.

10. Add 1 tablespoon of balsamic vinegar. Continue cooking until liquid is slightly reduced and thickened. Add Italian parsley.

11. Serve immediately. Place 1 piece of halibut on dinner plate and pour sauce over part of halibut.

* A NOTE: I purchase the canned diced tomatoes, Kalmata olives, balsamic vinegar and capers at Costco.

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