4 6-ounce each halibut fillets (170 g each)
salt and pepper, to taste
2 ounces olive oil
3 ounces onion, sliced
2 teaspoons garlic, minced
3 ounces green bell pepper, julienne
3 ounces red bell pepper, julienne
3 ounces yellow bell pepper, julienne
8 ounces tomato concassé
2 ounces spanish olives, pitted and quartered
2 teaspoons fresh thyme, chopped
2 ounces lemon juice
2 ounces fish stock
Servings: 4
1. Season the fillets with salt and pepper.
2. Heat a sauté pan and add the olive oil.
3. Sauté the halibut, turning once. Remove and reserve in a warm place.
4. Add the onions and garlic to the same pan and sauté for approximately 1 minute. Add the peppers and sauté for 1-2 minutes more.
5. Add the tomato concassé, olives and thyme; sauté briefly.
6. Add the lemon juice and deglaze the pan. Add the fish stock, simmer for 2 minutes to blend the flavors and adjust the seasonings.
7. Return the fish to the pan to reheat. Serve each fish fillet on a bed of vegetables with sauce and an appropriate garnish.
salt and pepper, to taste
2 ounces olive oil
3 ounces onion, sliced
2 teaspoons garlic, minced
3 ounces green bell pepper, julienne
3 ounces red bell pepper, julienne
3 ounces yellow bell pepper, julienne
8 ounces tomato concassé
2 ounces spanish olives, pitted and quartered
2 teaspoons fresh thyme, chopped
2 ounces lemon juice
2 ounces fish stock
Servings: 4
1. Season the fillets with salt and pepper.
2. Heat a sauté pan and add the olive oil.
3. Sauté the halibut, turning once. Remove and reserve in a warm place.
4. Add the onions and garlic to the same pan and sauté for approximately 1 minute. Add the peppers and sauté for 1-2 minutes more.
5. Add the tomato concassé, olives and thyme; sauté briefly.
6. Add the lemon juice and deglaze the pan. Add the fish stock, simmer for 2 minutes to blend the flavors and adjust the seasonings.
7. Return the fish to the pan to reheat. Serve each fish fillet on a bed of vegetables with sauce and an appropriate garnish.
Last edited: