Halibut with Anchovy-Stuffed Olives, Red Peppers and Oregano

Total Time:
20 min
Prep:
10 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

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
Directions

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.


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