Halibut with Anchovy-Stuffed Olives, Red Peppers and Oregano

Name: Halibut with Anchovy-Stuffed Olives, Red Peppers and Oregano
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters freshly chopped basil leaves; 3 cloves garlic, minced; 1 Tbsp olive oil; 1 teaspoon dried oregano; 79 milliliters anchovy or jalapeno stuffed olives, halved crosswise; 237 milliliters diced roasted red peppers; 4 servings Salt and freshly ground black pepper; 567 grams halibut or sea bass fillets (about each); 59 milliliters vermouth or dry white wine

Halibut with Anchovy-Stuffed Olives, Red Peppers and Oregano is a gluten free, dairy free, and primal main course. This recipe makes 4 servings with 208 calories, 26g of protein, and 9g of fat each. This recipe covers 17% of your daily requirements of vitamins and minerals. Head to the store and pick up jalapeno stuffed olives, vermouth, olive oil, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Season both sides of fish fillets with salt and black pepper.

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Salt And Pepper

Fish Fillets

Heat oil in a large skillet over medium-high heat.

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Cooking Oil

Equipment you will use

Frying Pan

Add halibut and cook 2 minutes per side, until golden brown.

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Halibut

In a medium bowl, combine red peppers, olives, vermouth, garlic, and oregano.

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Red Pepper

Vermouth

Oregano

Garlic

Olives

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Bowl

Add mixture to pan and bring to a simmer. Cook 2 minutes, until fish is fork-tender.

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Fish

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Frying Pan

Remove from heat, transfer to a serving platter and top with basil.

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Basil

Equipment

Frying Pan

Bowl

Ingredients

Servings:

59milliliters

freshly chopped basil leaves 3cloves

garlic, minced 1Tbsp

olive oil 1teaspoon

dried oregano 79milliliters

anchovy or jalapeno stuffed olives, halved crosswise 237milliliters

diced roasted red peppers 4servings

Salt and freshly ground black pepper 567grams

halibut or sea bass fillets (about each)59milliliters

vermouth or dry white wine

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish on the menu? Try pairing with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Mark West Pinot Grigio. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 13 dollars per bottle.

Mark West Pinot Grigio

Crisp and clean, this wine features honeydew, stone fruit, and citrus with a subtle, clean, lingering finish.Try pairing with good old fish and chips, summer salads, and steamed clams by the dozen...or dozens.