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all-purpose salt fillet extra-virgin olive oil onion celery stalk tomatoes green olives pine nuts raisins capers clove garlic white wine
Viewed: 53 - Published at: 8 years agoIngredients
- 1/4 cup all-purpose flour
- Salt and freshly ground black pepper
- 1 (1-inch thick) Pacific halibut fillet (about 8 ounces)
- About 3 tablespoons extra-virgin olive oil
- 1/2 small onion, chopped
- 1 celery stalk, chopped
- 1/2 cup peeled, seeded, and chopped tomatoes, optional
- 2 tablespoons green olives, pitted and coarsely chopped
- 2 tablespoons pine nuts, toasted
- 2 tablespoons raisins, plumped in hot water
- 1 tablespoon capers, rinsed
- 1 clove garlic, finely minced
- 1/4 cup dry white wine or water
Method
- Preheat the oven to 400 degrees F.
- Lightly oil a baking dish that will accommodate the fish fillet.
- On a flat plate, stir together the flour with a little salt and pepper, then dredge the fish in the seasoned flour and shake off the excess.
- In a saute pan, heat about 1 tablespoon oil, or as needed to form a film in the pan, over medium-high heat.
- Saute the fish on both sides until lightly colored.
- With a slotted spatula, remove the fish to the prepared baking dish.
- In the same saute pan, heat 2 tablespoons olive oil over medium heat.
- Add the onion and celery and saute until soft and pale gold, about 10 minutes.
- Add the tomatoes, if using, and simmer for 3 minutes to thicken slightly.
- Add the olives, pine nuts, raisins, capers, garlic, and wine and simmer for 8 to 10 minutes to blend the flavors.
- Taste and adjust the seasoning.
- Ladle the sauce over the fish.
- Bake until the fish tests done with the point of a knife, about 10 minutes.
- Eat while hot or warm.
- Variation: You can also make this dish in a saute pan.
- Just place the sauteed fish in the sauce in the pan, cover, and simmer gently over low heat until the fish cooked through, about 10 minutes.
