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HALIBUT WITH SUN-DRIED TOMATOES, CAPERBERRIES, AND OLIVES

Halibut with Sun-Dried Tomatoes, Caperberries, and Olives

Halibut with Sun-Dried Tomatoes, Caperberries, and Olives

12 sun-dried tomato halves
½ cup flour
Salt and freshly ground black pepper
6 6-ounced halibut filets
4 tablespoons olive oil
2 cloves garlic, peeled and thinly sliced
1 teaspoon red pepper flakes
½ cup chardonnay
1 cup fish or chicken stock
16 nicoise or Kalamata olives
5 caperberries, drained and sliced
2 tablespoons butter
¼ cup chopped Italian parsley

1. Soak tomatoes in a bowl of warm water until soft, about 30 minutes. Drain and set aside. Season flour with salt and pepper in a shallow dish, then lightly dredge fish and set aside. Heat a large skillet over medium-high heat and add 3 tablespoons of the oil. Add the fish to the skillet, reduce heat to medium, and cook until one side is browned and crisp, 2-3 minutes. Turn the fish and cook until nearly opaque throughout, 3 to 5 minutes more, depending on the thickness of the filets. Transfer fish to paper towels to drain. Return skillet to medium-high heat.

2. Add remaining oil to skillet and sauté garlic until lightly golden, 10 to 15 seconds. Add the pepper flakes for a few seconds, and then carefully add wine and simmer, stirring often, until reduced by half, 2-3 minutes.

3. Add the stock, olives, caperberries, and tomatoes and simmer until sauce thickens slightly, 2-3 minutes. Whisk in the butter and simmer for another minute. Stir in parsley, season to taste with salt and pepper, and then return fish to skillet, skin side up, and simmer until warmed through.

SERVES 6.

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This entry was posted on Tuesday, April 10th, 2012 at 5:10 pm. It is filed under RECIPES. You can follow any responses to this entry through the RSS 2.0 feed.

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