Halibut with Anchovy-Stuffed Olives, Red Peppers and Oregano
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 208
- Total Fat
- 8
- Saturated Fat
- 1
- Carbohydrates
- 5
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 27
- Cholesterol
- 58
- Sodium
- 487
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
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.