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Poached Halibut with Tomatoes, Peppers, and Olives

This Middle Eastern-inspired dish is a great “one-pot” meal and can be made and served in the same vessel, perfectly attractive for the middle of your dining table. A hearty meal in and of itself, some griddled sourdough or other crusty bread is an excellent accompaniment.

Serving Size: 4


  • 4 fillets of skinless halibut, about 6–8 oz each, bones removed
  • 1 large white onion, chopped large
  • 3 red bell peppers, seeded, stem removed, chopped large
  • 1 Tbsp garlic, minced
  • 1 cup white wine
  • 28 oz can of Roma tomatoes,roughly chopped
  • 7 oz Kalamata olives
  • 1 Tbsp Ancient Halaby Middle Eastern Chile Blend
  • 2 Tbsp Olive oil, for sautéing
  • Parsley and lemon to garnish

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  1. Sauté onions in olive oil over medium-high heat until beginning to brown and caramelize, about 6-8 minutes.
  2. Add peppers and continue to cook until soft, another 5 minutes.
  3. Add garlic and continue to cook until fragrant, 2 minutes.
  4. Add Ancient Halaby, followed by the white wine.
  5. Reduce white wine over medium-high heat, until almost evaporated, about 5 minutes.
  6. Add tomatoes, turn up heat slightly, and bring to a boil.
  7. Add Kalamata olives to the sauce.
  8. Gently add halibut to the sauce, nestling it in.
  9. Cover and reduce heat to medium-low; poach for 8–10 minutes until just cooked through.
  10. Season with salt and garnish with parsley.
  11. Serve with lemon wedge and grilled sourdough if desired.


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