This is a beautiful and delicious dish. It comes together very quickly and is a great weeknight dinner. Fresh halibut is the key for this recipe. It is worth spending a little more on the fish for quality flavor. If you are not a fan of halibut, you can also make this with sole, arctic char, or chicken.

 

Yield 2 - 3 servings 

 

1 lb. fresh halibut, cut into 2 or 3 pieces

3 Tbsp olive oil

½ cup red onion, finely chopped

½ cup white wine or chicken broth

¼ cup kalamata olives, pitted and sliced

¼ cup green olives, pitted and sliced

¼ cup tiny red teardrop peppers

¼ cup capers, rinsed
Salt and pepper

 

Heat a skillet with the olive oil on medium-high heat. Once the skillet is hot, add the halibut. Sauté until it is golden brown on one side. Turn the halibut over and sauté for 2-3 more minutes until it is almost cooked through. Remove the halibut from the pan and let rest on a plate. It is better to remove it from the heat before it cooks all the way through because it will continue to cook as it rests. Overcooked, dry halibut is never good.  

 

While the fish is resting, place the same skillet back on medium-high heat and add the onion. Stir occasionally until the onions are a golden brown. Turn the heat down to medium and carefully add the wine or broth. Add the rest of the ingredients and simmer for 2 minutes. Remove the skillet from the heat and season with salt and pepper. 

 

Place the halibut on a platter or individual plates and spoon the olive mixture over the top. Serve immediately. 

 

This recipe pairs well with a Point Noir, Marsanne, or a dry Chardonnay. 

I would recommend from my recent trip to Napa the DuMol 2015 Pinot Noir or Jeff Cohn 2016 Marsanne.  

 

Just Salt It, and enjoy!