Ingredients
- 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 Spice Blend
- 2 Tbsp Olive oil, for sautéing
- Parsley and lemon to garnish
Directions
- Sauté onions in olive oil over medium-high heat until beginning to brown and caramelize, about 6-8 minutes.
- Add peppers and continue to cook until soft, another 5 minutes.
- Add garlic and continue to cook until fragrant, 2 minutes.
- Add Ancient Halaby, followed by the white wine.
- Reduce white wine over medium-high heat, until almost evaporated, about 5 minutes.
- Add tomatoes, turn up heat slightly, and bring to a boil.
- Add Kalamata olives to the sauce.
- Gently add halibut to the sauce, nestling it in.
- Cover and reduce heat to medium-low; poach for 8–10 minutes until just cooked through.
- Season with salt and garnish with parsley.
- Serve with lemon wedge and grilled sourdough if desired.
Recipe Note
- A good pair of needle-nose pliers works wonders at removing bones from fish; be sure to extract them in the direction of the bone for cleanest results
- If you’ve rinsed your parsley, for best results, dry it thoroughly before chopping
- The onion and pepper can be roughly chopped into 2” or larger chunks to maintain their integrity as “featured” ingredients of the sauce
- Try dry brining the fish for a firmer and more flavorful fillet: simply season the fish generously with salt and sugar and let sit for 10 minutes before rinsing it ice water.
