Mediterranean Halibut
by Christina Valagao
It’s no secret that wild Pacific halibut is my absolute favourite fish. This recipe takes inspiration from the Mediterranean with big, bold flavours. The rich, dense halibut stands up perfectly to the flavourful sauce. I like to serve this with a salad and fresh bread for dipping in the sauce.
Ingredients:
- 4 x 5oz wild Pacific halibut filets, skin removed
- 1 sweet onion, finely diced
- 2 large garlic cloves, minced
- 1/3 cup sun dried black olives, pits removed
- 1 ½ tbsp capers, rinsed and blotted dry
- 2 cups tri-coloured cherry tomatoes, halved
- 1/4 cup dry white wine
- Fresh basil, for garnish
- Aged balsamic glaze, for garnish
- Salt & pepper
Method:
1. Season fish lightly with salt and pepper and let come to room temperature for an hour or so.
2. In a non-stick pan, add olive oil and let come to medium heat. Add onions and garlic and cook until soft, stirring regularly. Once fragrant, add white wine, capers, olives and cook for an additional 1-2 minutes. Once the alcohol has burnt off, add cherry tomatoes, and reduce heat to low. Let cook for about 10-15 minutes until tomatoes have softened. Remove from heat and transfer to a bowl.
3. In the same pan, heat grapeseed oil on high and add halibut. Cook for 3-4 minutes per side, or until a golden-brown crust has formed on fish. Flip fish and add tomato sauce mixture back to the pan. Turn heat to low and add tomato mixture to the pan around the fish. Place a lid on the pan and wait another 2-3 minutes until fish is cooked.
4. Once the halibut is cooked through, remove from heat and place fish on a serving platter. Gently spoon sauce on top of the fish so it spills over each fillet.
5. Garnish with finely chopped basil, freshly cracked pepper, and a generous drizzle of balsamic glaze.
Copyright (c) Christina Valagao 10/ 2021
2. In a non-stick pan, add olive oil and let come to medium heat. Add onions and garlic and cook until soft, stirring regularly. Once fragrant, add white wine, capers, olives and cook for an additional 1-2 minutes. Once the alcohol has burnt off, add cherry tomatoes, and reduce heat to low. Let cook for about 10-15 minutes until tomatoes have softened. Remove from heat and transfer to a bowl.
3. In the same pan, heat grapeseed oil on high and add halibut. Cook for 3-4 minutes per side, or until a golden-brown crust has formed on fish. Flip fish and add tomato sauce mixture back to the pan. Turn heat to low and add tomato mixture to the pan around the fish. Place a lid on the pan and wait another 2-3 minutes until fish is cooked.
4. Once the halibut is cooked through, remove from heat and place fish on a serving platter. Gently spoon sauce on top of the fish so it spills over each fillet.
5. Garnish with finely chopped basil, freshly cracked pepper, and a generous drizzle of balsamic glaze.
Copyright (c) Christina Valagao 10/ 2021
