Braised Alaskan Halibut Filet with Tomatoes, Olives and Garlic
- 4 Alaskan halibut filets (6 ounces each)
- Salt and freshly cracked pepper
- 6 tablespoons extra virgin olive oil
- 2 shallots, minced
- 4 cloves garlic, sliced
- 1 (8-ounce) can diced tomatoes
- 1/2 cup chicken broth
- 1/4 cup niçoise olives, pitted
- 1/4 cup coarsely chopped basil
Season halibut filets lightly with salt and pepper. Heat olive oil in a large sautépan until it just begins to smoke and sauté fish until browned on both sides, about 2 minutes. Add shallots and garlic; cook for 2 minutes on medium heat or until soft and fragrant. Stir in tomatoes and broth; cover and simmer for 3 minutes more. Add olives and basil; adjust seasoning with salt and pepper. Serve immediately
Serves 4