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