Monday, July 15, 2013

Mediterranean Halibut

Halibut is such a mild tasting white fish and I love the many ways you can prepare it.  I simply used what I had on hand and came up with this Mediterranean style dish by simply seasoning the fillets with salt and pepper and sauteing them in olive oil until just done.  I served them over a bed of sauteed green and red peppers and onions, with a few Kalamata olives and drizzled everything with a lemon butter sauce I created in the saute pan.  I garnished with a few capers and created a fabulous dinner.



Mediterranean Halibut
Makes 2 servings

2 Halibut fillets, 6-8 ounces each
Sea salt and freshly ground black pepper
1 tablespoon olive oil
1 green bell pepper, sliced
1 red bell pepper, sliced
1 small onion, sliced
6-8 Kalamata olives, sliced in half
1/2 lemon, juiced
1 tablespoon butter
Lemon Wedges, for serving
Capers, drained, for serving

In a medium skillet saute the sliced peppers and onions until just tender, then add olives just to warm through.

Meanwhile, heat another skillet over medium high heat and add olive oil.  Allow olive oil to heat to just shimmering (not smoking).  Add seasoned fish fillets and saute for about 3 minutes.  Flip fish over and cook on the other side for another 2-3 minutes, depending on thickness.  Remove fillets and set aside, covered in foil to keep warm.

Add lemon juice to skillet and scrape up any browned bits in pan.  Turn heat off and whisk in butter to finish off sauce.

Place pepper saute on plate, top with fish fillet and drizzle with lemon butter sauce.  Garnish with capers and serve with lemon wedges.


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