This Middle Eastern-inspired dish is a great “one-pot” meal and can be made and served in the same vessel, perfectly attractive for the middle of your dining table. A hearty meal in and of itself, some griddled sourdough or other crusty bread is an excellent accompaniment.
Prep time: 15 minutes
Cook time: 30 minutes
Large, Flat bottomed sauté pan with lid
TIPS/THINGS TO REMEMBER
- A good pair of needle-nose pliers works wonders at removing bones from fish; be sure to extract them in the direction of the bone for cleanest results
- If you’ve rinsed your parsley, for best results, dry it thoroughly before chopping
- The onion and pepper can be roughly chopped into 2” or larger chunks to maintain their integrity as “featured” ingredients of the sauce
- Try dry brining the fish for a firmer and more flavorful fillet: simply season the fish generously with salt and sugar and let sit for 10 minutes before rinsing it ice water.
4 fillets of skinless halibut, about 6–8 oz each, bones removed
1 large white onion, chopped large
3 red bell peppers, seeded, stem removed, chopped large
1 Tbsp garlic, minced
1 cup white wine
28 oz can of Roma tomatoes,roughly chopped
7 oz Kalamata olives
1 Tbsp Ancient Halaby Middle Eastern Spice Blend
2 Tbsp Olive oil, for sautéeing
Parsley and lemon to garnish
1. Sauté onions in olive oil over medium-high heat until beginning to brown and caramelize,
about 6–8 minutes.
2. Add peppers and continue to cook until soft, another 5 minutes.
3. Add garlic and continue to cook until fragrant, 2 minutes.
4. Add Ancient Halaby, followed by the white wine.
5. Reduce white wine over medium-high heat, until almost evaporated, about 5 minutes.
6. Add tomatoes, turn up heat slightly, and bring to a boil.
7. Add Kalamata olives to the sauce.
8. Gently add halibut to the sauce, nestling it in.
9. Cover and reduce heat to medium-low; poach for 8–10 minutes until just cooked through.
10. Season with salt and garnish with parsley.
11. Serve with lemon wedge and grilled sourdough if desired.
Poached Halibut With Tomatoes, Peppers, And Olives was originally published in Spice Tribe on Medium, where people are continuing the conversation by highlighting and responding to this story.