Sometimes this is called pesce spada all ghiotta, sometimes alla stemperata. Regardless of the name, it's that offbeat Sicilian combo of garlic, pine nuts, raisins, capers and olives, sometimes combined with tomatoes, and sometimes not, that seduces me every time.
Ingredients
- 1/4 cup all-purpose flour
- Salt and freshly ground black pepper
- 1 (1-inch thick) Pacific halibut fillet (about 8 ounces)
- About 3 tablespoons extra-virgin olive oil
- 1/2 small onion, chopped
- 1 celery stalk, chopped
- 1/2 cup peeled, seeded, and chopped tomatoes, optional
- 2 tablespoons green olives, pitted and coarsely chopped
- 2 tablespoons pine nuts, toasted
- 2 tablespoons raisins, plumped in hot water
- 1 tablespoon capers, rinsed
- 1 clove garlic, finely minced
- 1/4 cup dry white wine or water
Directions
Preheat the oven to 400 degrees F.
Lightly oil a baking dish that will accommodate the fish fillet. On a flat plate, stir together the flour with a little salt and pepper, then dredge the fish in the seasoned flour and shake off the excess.
In a saute pan, heat about 1 tablespoon oil, or as needed to form a film in the pan, over medium-high heat. Saute the fish on both sides until lightly colored. With a slotted spatula, remove the fish to the prepared baking dish.
In the same saute pan, heat 2 tablespoons olive oil over medium heat. Add the onion and celery and saute until soft and pale gold, about 10 minutes. Add the tomatoes, if using, and simmer for 3 minutes to thicken slightly. Add the olives, pine nuts, raisins, capers, garlic, and wine and simmer for 8 to 10 minutes to blend the flavors. Taste and adjust the seasoning.
Ladle the sauce over the fish. Bake until the fish tests done with the point of a knife, about 10 minutes. Eat while hot or warm.
Variation: You can also make this dish in a saute pan. Just place the sauteed fish in the sauce in the pan, cover, and simmer gently over low heat until the fish cooked through, about 10 minutes.
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By doncapomagi
on August 10, 2012
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Good theory here. Next time I will not. Include the garlic. I will use water. Instead of wine. I suggest salting the fish directly.
By boyd280_12578767
Pawleys Island, 80
on September 25, 2011
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I have made this recipe numerous times and it is always delicious. Had 9 for dinner last night and all wanted this recipe!! Easy to do for 2 or 9. I made it with grouper, since I could not fine Halibut. I have also made it with cod. Perfect every time. The flavors are incredible together. I use canned organic diced tomatoes and Kalmata olives instead of green olives. Took this recipe to California when I visited my son and daughter-in-law, and had to leave it there! Believe me, once you make this, it will become one of your favorites!
By runi.foster_117...
Gainesville, FL
on December 29, 2009
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I made this recipe for my husband tonight and i doubled the recipe! My husband loved it. He said it is the best halibut he has ever had in his life time including the amazing restaurants in Alaska, Denver, Washington State! this is a keeper. I did not change a thing!
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