Best Halibut Squash Tomatoes And Olives Recipes

HALIBUT WITH TOMATOES AND OLIVES

Steps:

• Preheat broilder.
• In a broiler-safe pan cook garlic in the oil over medium heat for one minute. Stir in tomatoes, olives and marjoram. Simmer for 5 minutes or until tomatoes have wilted a bit.
• Add fish to pan, skin side down and cook for 5 minutes.
• Top fish with crumbs and broil until crumbs are golden and fish is done (2 minutes).
• Serve fish with sauce and drizzle with 1 tablespoon oil if desired.

ROASTED HALIBUT WITH OLIVES, CAPERS, TOMATO AND BASIL

Steps:

• Season the fish fillet with salt and pepper. Heat the olive oil in a saute pan over medium-high heat. Place the fish in the pan, gently pressing on the flesh. Reduce the heat to medium and cook for 4 minutes on 1 side, turn the fish over, and cook for another 2 minutes, or just until done. Remove from the heat to a serving plate and keep warm.
• In a medium saute pan, heat the butter on medium heat. When hot, add the olives, capers, tomato and garlic and cook until warm. Add the dry white wine and fish stock or clam juice. Cook another 2 minutes. Place olive mixture on top of the fish and garnish with basil.

HALIBUT WITH CHERRY TOMATOES, CAPERS AND OLIVES

Steps:

• Preheat oven to 400.
• Mix lemon and mustard blend in oil 'til emulsified (I love my immersion blender!). Stir in tomatoes, olives, capers, salt & pepper.
• Put the fish in a baking dish just large enough to hold them in one layer and pour the tomato mixture over it.
• Cook the fish in middle of oven until just cooked through--depending on the thickness of your fish, it can vary from 10-20 minutes.
• Stir in parsley, and serve fish with the sauce. Freshly ground black pepper is great, but the capers and olives usually have enough salt to carry the dish.
• Excellent on angel hair pasta!

BAKED HALIBUT WITH ZUCCHINI, OLIVES, TOMATOES AND ORANGES

Steps:

• Heat oven to 400°F. Cut 2 (16-inch) squares cooking parchment paper or foil.
• Season both sides of fish with cinnamon, salt and pepper; place 1 piece each onto middle of parchment paper. For each piece, top with half the zucchini, olives and tomatoes; season with a pinch more salt and pepper. Pour 1 tablespoon stock over each, then top with half the orange slices and thyme.
• To make packets, roll and crimp opposite sides of parchment paper together over fish and vegetables, then roll and crimp ends to prevent steam from escaping. Place packets on cookie sheet.
• Bake 12 to 15 minutes or until fish flakes easily with a fork. Transfer packets to plates for serving.