Here's the other piece of my Billingsgate purchase: delicious halibut. I have made a version of this recipe before, although I'm not sure where the recipe came from. This was an attempt to recreate it from memory. The italian parsley was a nice touch, but spinach would be a great substitute.
Halibut Tomato Melange
Serves 2
Ingredients
- 1 T olive oil
- 1 clove of garlic, chopped
- 1/2 medium onion, diced
- white wine...alot of it
- 2 portions of halibut
- 1, 540 ml can of diced tomatoes
- bunch of italian parsley, stems removed and loosely chopped
- 1, 540 ml can of pitted italian olives (I'd use half of the can next time)
Method
Heat the olive oil in a frying pan. Add the garlic and onion and saute for 3 minutes. Add about a half cup of white wine and place the fish into the pan. Let the fish cook for about 4 minutes on each side. I added more wine as needed to act as a poaching base of sorts for the fish. Add the tomatoes and parsley and toss well with the onions and wine. Mix in the olives and remove the pan from the heat. Serve immediately.
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