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
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.
