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