Food Network: Halibut with Anchovy-Stuffed Olives, Red Peppers and Oregano

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Halibut with Anchovy-Stuffed Olives, Red Peppers and Oregano
Recipe courtesy Robin Miller, 2007

Ingredients
4 halibut or sea bass fillets (about 5 ounces each)
Salt and freshly ground black pepper
1 tablespoon olive oil
1 cup diced roasted red peppers
1/3 cup anchovy or jalapeno stuffed olives, halved crosswise
1/4 cup vermouth or dry white wine
3 cloves garlic, minced
1 teaspoon dried oregano
1/4 cup freshly chopped basil leaves

Instructions
Season both sides of fish fillets with salt and black pepper. Heat oil
in a large skillet over medium-high heat. Add halibut and cook 2 minutes per side, until golden
brown.

In a medium bowl, combine red peppers, olives, vermouth, garlic, and oregano. Add mixture to pan and
bring to a simmer. Cook 2 minutes, until fish is fork-tender. Remove from heat, transfer to a
serving platter and top with basil.