Halibut with Tomatoes, Capers and Olives

Delicate white halibut accented with savory tomatoes and rich wine vinegar-flavored kalamata olives.

Recipe Ingredients:

Halibut:
1 (4-pound) halibut fillet
1 tablespoon extra virgin olive oil
Salt and ground black pepper, to taste

Tomatoes:
6 tablespoons extra virgin olive oil
6 medium cloves garlic, minced
2 (28-ounce) cans premium tomatoes
8 ounces kalamata (also called calamata) olives, halved
3 tablespoons basil leaf, chopped
3 tablespoons capers, rinsed
3/4 teaspoon red pepper flakes

Cooking Directions:

1. For Halibut: Coat halibut fillet with olive oil and season with salt and pepper. Roast in a 350°F (175°C) oven for 20 to 25 minutes or until internal temperature reaches 135°F (55°C).
2. For Tomatoes: In a 12-inch skillet over medium-low flame, heat the olive oil and add garlic. Cook for 1 minute; do not let the garlic brown. Add tomatoes with any remaining purée, olives, capers and red pepper. Bring sauce to a brisk simmer and cook about 8 minutes stirring frequently. Spoon sauce over fish and garnish with basil.

Makes 8 servings.

Recipe by Colin Crowley, Executive Chef at Terlato Wines International.

Recipe and photograph provided courtesy of www.napavalleyholiday.com, through ECES, Inc., Electronic Color Editorial Services.