Spicy Saucy Halibut

Scott and I had a dinner party last weekend and have been eating leftovers all week.  We are officially “lambed out” and wanted something other than meat for dinner last night.  I discovered this recipe for halibut in another Junior League cookbook and found it’s worth repeating.  As the title suggests, it’s a bit spicy but not too much and has a nice flavor.  You can always reduce the amount of crushed red pepper flakes if you like.  We served with a side of angel hair pasta and it was lovely.  The recipe serves 4-6 and we found reducing the recipe by half fed the two of us perfectly.  Enjoy!

Spicy Saucy Halibut

2 pounds halibut, snapper, sea bass or rockfish fillets

1 tablespoon olive oil

salt and black pepper to taste

1 tablespoon olive oil

3 garlic cloves, minced

1 (28 ounce can) diced tomatoes

1/2 cup kalamata olives, cut into halves

3 tablespoons fresh basil, thinly sliced

1 1/2 tablespoons rinsed drained capers

1/2 teaspoon crushed red pepper flakes, or to taste

Preheat the oven to 350 degrees.  Pat the halibut dry with a paper towel and place skin side down in a glass baking dish.  Drizzle with one tablespoon olive oil and season with salt and black pepper.  Bake for 15-18 minutes or just until cooked through.

Heat 1 tablespoon olive oil in a 12-inch skillet over medium-low heat.  Add the garlic and saute for 1 minute, taking care not to brown the garlic.  Add the remaining ingredients.  Increase the heat to medium and simmer for 10 minutes.

Cut the halibut into serving portions and lift gently with a spatula to plate or serving platter, leaving the skin in the baking dish.  Spoon the sauce over the halibut.  Serve on pasta, if desired.

Credit:  Northwest Inspirations Flavors of the Puget Sound, from the Junior League of Olympia

 

One thought on “Spicy Saucy Halibut

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  1. Meghan – what a great way to serve halibut. I always seem to have dry halibut but that sauce would make it taste great – dry or not. Thank you.

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