Halibut Italiano
Dive into vibrant Mediterranean flavors with Halibut Italiano, a quick and elegant seafood dish perfect for any occasion. This recipe features tender, pan-seared halibut fillets nestled in a bright, savory sauce of cherry tomatoes, kalamata olives, capers, and white wine, enhanced with fresh parsley, basil, and a touch of red pepper flakes for a gentle kick. Finished with a drizzle of zesty lemon juice, this 35-minute wonder balances simplicity and sophistication, making it an ideal choice for weeknight dinners or special gatherings. Pair it with crusty bread, pasta, or steamed vegetables to soak up the fragrant sauce and create a meal brimming with Italian-inspired flair. Perfect for seafood lovers, this recipe promises a restaurant-quality experience right at home.
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Recipe Information
Ingredients
- 4 pieces (6 oz each) Halibut fillets
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 3 tablespoons Olive oil
- 3 cloves Garlic, minced
- 2 cups Cherry tomatoes, halved
- 0.5 cup White wine
- 2 tablespoons Capers, rinsed
- 0.25 teaspoon Red pepper flakes
- 0.5 cup Kalamata olives, sliced
- 0.25 cup Fresh parsley, chopped
- 0.25 cup Fresh basil, chopped
- 2 tablespoons Lemon juice
Instructions
Pat the halibut fillets dry with paper towels. Season both sides with salt and black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the halibut fillets skin-side down (if they have skin) and sear for 3-4 minutes without moving, until golden. Flip the fillets and cook for another 2-3 minutes. Remove the fillets from the skillet and set aside on a plate.
In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Add the minced garlic and sauté for 30 seconds, until fragrant.
Add the cherry tomatoes to the skillet and cook for 5 minutes, stirring occasionally, until they start to soften and release their juices.
Pour in the white wine and bring to a simmer, scraping up any browned bits from the bottom of the skillet. Allow the wine to reduce slightly, about 3 minutes.
Stir in the capers, red pepper flakes, kalamata olives, fresh parsley, and fresh basil. Season the sauce with additional salt and black pepper to taste.
Return the halibut fillets to the skillet, nestling them into the sauce. Spoon some of the sauce over the fillets and cover the skillet with a lid. Cook for an additional 5 minutes, or until the halibut is opaque and flakes easily with a fork.
Drizzle the lemon juice over the dish and garnish with extra parsley and basil if desired. Serve hot with crusty bread, pasta, or steamed vegetables.
Nutrition Facts
Calories |
2040 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.1 g | 98% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 3824 mg | 166% | |
| Total Carbohydrate | 43.2 g | 16% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 18.5 g | ||
| Protein | 254.8 g | 510% | |
| Vitamin D | 102.0 mcg | 510% | |
| Calcium | 367 mg | 28% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 6421 mg | 137% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
