Halibut with Capers, Olives, and Tomatoes

Halibut with Capers, Olives, and Tomatoes


  • 4 plum tomatoes
  • 1/3 cup bottled clam juice
  • 4 6- to 7-ounce halibut fillets
  • ¼ cup dry white wine
  • All purpose flour
  • ½ cup fresh basil
  • 1 tablespoon capers
  • + 4 more ingredients
    • 2 large shallots
    • ½ cup pitted Kalamata olives
    • 4 tablespoons olive oil
    • ¼ teaspoon dried crushed red pepper

Sprinkle fish with salt and pepper. Dredge in flour. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add fish and sauté until lightly browned and just opaque in center, about 4 minutes per side. Transfer fish to platter. Heat remaining 2 tablespoons oil in same skillet. Add s...

View full recipe at Epicurious


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