Recipe: Halibut Provencal (using tomatoes, capers and olives)

HALIBUT PROVENCAL

"When a local fisherman shows up at my door with a fresh halibut, this is the gold standard recipe I usually cook up first. It's my favorite way to add simple, bright flavor to the firm, meaty fish." - Chef Michael Smith, host of "Chef at Home".

splash of extra virgin olive oil
4 (5 to 6 oz each) fresh halibut filets
salt and freshly ground black pepper (to taste)
4 large ripe tomatoes (or one 28-oz can whole tomatoes)
4 cloves garlic, minced
1 large onion, minced
1/2 cup capers
1/2 cup pitted Kalamata olives
1/2 cup pitted green olives
1 Tbsp balsamic vinegar

Preheat a large, heavy skillet over medium-high heat. Add a splash of olive oil (enough to cover the bottom of the pan with a light film).

Pat the halibut fillets dry with a piece of paper towel and lightly season with salt and pepper. Place the fillets in the hot oil and brown on both sides. Remove the fillets from the pan.

Add the remaining ingredients to the pan. Bring the mixture to a simmer and serve with the fish.

Makes: 4 servings
Source: Halibut: The Cookbook by Karen Barnaby