Halibut With Tomatoes Capers And Olives Recipe

Ingredients

1 4 lb. halibut filet

For the Tomatoes:

6 tablespoons extra virgin olive oil

6 medium cloves garlic, minced

2 28-ounce cans premium tomatoes

8 ounces Kalamata olives, halved

3 tablespoons basil leaf, chopped

3 tablespoons capers, rinsed

3/4 teaspoon red pepper flakes

Preparation

Coat halibut filet with olive oil and season with salt and pepper. Roast in a 350ºF oven for 20-25 minutes or until internal temperature reaches 135ºF.

For the 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 puree, 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.