Pan-Seared Halibut with Tomato Bell Pepper Olive Ragu

2013-02-05
  • Average Rating: (0 / 5)
  • Serves: 2
  • Prep Time: 10m
  • Cook Time: 20m
  • Ready In: 30m

Ingredients

  • RAGU:
  • 2 Teaspoon Olive Oil
  • 1/2 Red Onion, finely diced
  • 1 Clove Garlic, minced
  • 3 Bell Peppers, seeded and diced
  • 1 Pint Cherry Tomatoes, halved or quartered depending on size
  • 1 Teaspoon Dried Oregano
  • Zest of 1 Lemon
  • 2 Tablespoons Balsamic Vinegar
  • 2 Tablespoons Pimento Stuffed Olives, minced
  • Salt, to taste
  • Pepper, to taste
  • FISH:
  • 1/2 Tablespoon Olive Oil
  • 2 5 Ounce Halibut Fillets
  • Zest of 1/2 Lemon
  • Pinch Dried Oregano
  • Pinch Salt
  • Pinch Pepper

Method

Step 1

Preheat a large nonstick skillet over medium high heat and add in the oil. Once hot, toss in the onion, and cook until starting to soften, about 3-4 minutes. Then add in the garlic and cook another 30 seconds, until fragrant.

Step 2

Toss in the bell peppers, cherry tomatoes, oregano, and lemon zest. Cook, uncovered for 5 minutes, stirring every 20 seconds or so.

Step 3

Reduce the heat to low, put a cover on the pan and simmer for another 8 minutes, or until the tomatoes have softened and released their juices. Take the back of your spoon and very lightly crush any remaining tomato chunks.

Step 4

Stir in the balsamic and olive pieces and season with salt and pepper to taste. Keep warm and set aside while you cook the fish.

Step 5

Season the halibut with salt, pepper, a pinch or oregano and a little lemon zest.

Step 6

Preheat another nonstick skillet with olive oil over medium high heat. Once hot, add in the halibut fillets, presentation side down. Lightly season the other side with a pinch of salt and pepper.

Step 7

After about 3-4 minutes (mine took 3 minutes each side since they were about 3/4 inch thick), flip the fish and cook another 3-4 minutes on the other side.

Step 8

To serve, spoon a little pool of the ragu onto serving dishes and top with the beautiful fish fillets.


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