Sicilian-style halibut

2
0
0
SmartPoints® value per serving
Total Time
34 min
Prep
10 min
Cook
24 min
Serves
4
Difficulty
Easy
This Mediterranean-inspired sauce elevates the flakey white halibut to a dinnertime star. The zesty tomato sauce with capers, olives, and herbs is hot when spooned over the fish and helps to cook it quickly. Ready in just over 30 minutes, this dish is a great complement to steamed rice or quinoa. Both will absorb the delicious sauce easily. If you need something green, try a crispy tossed salad or add some wilted spinach to this dish. The easy flavors of this dish make it great for a family-friendly dinner. If you like grouper better, try it in this recipe. You can also try this sauce with roasted or grilled chicken.

Ingredients

uncooked halibut fillet(s)

1 pound(s), skinless

uncooked onion(s)

1 medium, sliced

garlic clove(s)

1 medium clove(s), minced

canned diced tomatoes

29 oz

capers

1 Tbsp, drained and rinsed

olive(s)

5 medium, kalamata, pitted and chopped

fresh lemon juice

1 Tbsp

dried basil

1 tsp

dried oregano

1 tsp

black pepper

¼ tsp, freshly ground

Instructions

  1. Preheat the oven to 450°F. Place the halibut in an 8-inch-square baking dish.
  2. Spray a large nonstick skillet with olive oil nonstick spray and set over medium-high heat. Add the onion and garlic; cook, stirring frequently, until slightly softened, about 3 minutes. Stir in the tomatoes, capers, olives, lemon juice, basil, oregano, and pepper; bring to a boil. Reduce the heat and simmer, stirring occasionally, until slightly thickened, about 6 minutes. Spoon the sauce over the fish. Bake until the fish is just opaque in the center, about 10 minutes. Yields 1⁄4 of halibut and about 1⁄2 cup sauce per serving.

Notes

Halibut is a lean fish that dries out easily when overcooked, so be sure to bake it just until it loses its glossy appearance and becomes opaque.

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