home cooked dinners by the season

Mediterranean Halibut Skillet

Mediterranean Halibut Skillet

Serves 4

Ingredients

  • 1-1/4 to 1-1/2 lb halibut fillet, skinned and cut into 4 pieces, about 5-6 ounces each (ask seafood department to remove the skin and individually cut the fillets)
  • Kosher salt
  • Fresh ground black pepper
  • 2-3 tablespoons olive oil
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    1/2 cup chopped onion
  • 2 teaspoons finely chopped garlic
  • 28 oz chopped canned tomatoes with juice (see note)
  • 1 cup thinly sliced roasted red pepper (half of a 16 ounce jar) (see note)
  • 1 tablespoon chopped fresh tarragon, plus more for garnish
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    1/2 cup pitted Calamata olives

Directions

Sprinkle flesh side of halibut with salt and pepper. In a large skillet, heat 2 tablespoons olive oil over medium heat; add halibut and cook until lightly browned, about 2 to 3 minutes; remove and keep close by.
In the same skillet, add an additional 1 tablespoon of olive oil if necessary and cook onions and garlic until softened, about 3 minutes. Add tomatoes (with juice) and red peppers and simmer 3 to 5 minutes. Stir in tarragon and season with salt and pepper. Place halibut fillets, browned side up, in a single layer over and lightly nestling into tomatoes.
Cover and simmer on low heat just until halibut is cooked through, about 5-7 minutes depending on the thickness of the fillets.
Remove halibut from skillet. Stir in olives then spoon sauce around and on top of fillets. Sprinkle with additional chopped fresh tarragon.

Note

For the tomatoes, I prefer using "Pomi" brand carton tomatoes or a high quality organic brand canned tomato.

To roast a red pepper: Preheat broiler. Cut a large red bell pepper in half widthwise and remove stem and seeds. Place cut side down on a baking sheet. Broil until skin is charred, about 10 minutes. Remove pan from broiler and place a wet paper towel over the charred red pepper; allow sitting until cool enough to handle, about 10 minutes. Remove charred skin from pepper.

To cook quinoa: rinse 1 cup quinoa in a fine mesh strainer then transfer to a small saucepan and add 2 cups water and a pinch of salt. Bring to a boil; reduce heat to low, cover and simmer just until quinoa is soft and water is absorbed, about 15 to 20 minutes. Makes 3 cups.