Recipe courtesy of Joyce Goldstein

Pacific Halibut in a Sicilian Sauce

Getting reviews...
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.
Save Recipe
  • Level: Easy
  • Total: 45 min
  • Prep: 15 min
  • Cook: 30 min
  • Yield: 1 serving
Share This Recipe

Ingredients

Directions

  1. Preheat the oven to 400 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
11m Intermediate 99%
CLASS
Rick Martinez

Baja Fish Tacos

17m Easy 96%
CLASS
Kevin Gillespie

Halibut en Papillote

11m Intermediate 97%
CLASS
18m Easy 98%
CLASS
11m Easy 99%
CLASS
20m Easy 99%
CLASS
19m Easy 97%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now