A friend of mine had this recipe written down on her weekly meal plan and it simply said, “Halibut Stew”. It doesn’t sound that appetizing but as I was reading through the ingredients and the prep work required, it had my name written all over it. Simple ingredients and minimal prep work come together for a bowl of perfection. What else can I say? Try this. You won’t be disappointed unless you don’t double it so you have leftovers for tomorrow’s lunch!
Halibut with Tomatoes, Olives & Marjoram
- 2 tsp. olive oil
- 1/2 yellow onion, chopped
- 1 large shallot, minced
- 2/3 cup dry white wine
- 1 can (14oz) Italian tomatoes, preferably San Marzano, with juices
- Pinch of red pepper flakes
- Kosher salt and freshly ground black pepper, to taste
- 3/4 lb. halibut, cut into 1 1/2-inch pieces
- 1/4 cup pitted kalamata olives, quartered lengthwise
- 1 to 2 Tbs. chopped fresh marjoram, or 1 tsp. dried, crumbled
- In a large fry pan over medium-high heat, warm the olive oil. Add the onion and shallot and sauté until tender, about 5 minutes.
- Add the wine and boil until reduced by half, about 4 minutes.
- Add the tomatoes with their juices and the red pepper flakes. Season with salt and pepper. Reduce the heat to medium and simmer, breaking up the tomatoes with a wooden spoon, until the sauce thickens slightly, about 10 minutes.
- Season the fish with salt & pepper and add to the pan turning to coat with the sauce. Cover and simmer until the fish is almost cooked through, about 4 minutes.
- Turn the fish pieces over, add the olives and marjoram and simmer until the fish is cooked through, about 1 minute. Taste and adjust the seasonings with salt and pepper.
Serving Suggestions: I simply spooned this into a bowl and ate it as it was but it would also pair nicely with crusty bread to soak up the sauce or even cauliflower rice.
If halibut is not available, mahimahi would be a good alternative.
** Recipe adapted from Williams-Sonoma