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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: Serve the fish and sauce over couscous.
Sprinkle fish with salt and pepper. Dredge in flour. Heat 2 tablespoons oil
in heavy large skillet over medium-high heat. Add fish and saut until
lightly browned and just opaque in center, about 4 minutes per side.
Transfer fish to platter. Heat remaining 2 tablespoons oil in same skillet.
Add shallots and crushed red pepper; saut 1 minute. Mix in tomatoes,
olives, 1/4 cup basil, and capers. Add clam juice and wine. Boil until
sauce thickens slightly, about 4 minutes. Mix in 1/4 cup basil. Season
sauce with salt and pepper. Spoon sauce over fish.
Contributor: Bon Appetit April 2004
| Ingredients:
4 6-7 oz halibut fillets
1 Pound(s) all purpose flour
4 Tablespoon(s) olive oil; divided
2 Cup(s) shallot; chopped
1/4 Teaspoon(s) crushed red pepper flakes
4 plum tomatoes; seeded, chopped
1/2 Cup(s) kalamata olives; pittted, chopped
1/2 Cup(s) basil; chopped, divided
1 Tablespoon(s) capers; drained
1/3 Cup(s) clam juice
1/4 Cup(s) dry white wine |
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