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
- 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.