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 might be just the main course you are searching for. This recipe serves 4. Watching your figure? This gluten free, dairy free, and primal recipe has 208 calories, 26g of protein, and 9g of fat per serving. If you have jalapeno stuffed olives, garlic, sea bass fillets, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes around 20 minutes.

Instructions

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

Ingredients you will need

Salt And Pepper

Fish Fillets

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

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

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

Ingredients you will need

Halibut

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

Ingredients you will need

Red Pepper

Vermouth

Oregano

Garlic

Olives

Equipment you will use

Bowl

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

Ingredients you will need

Fish

Equipment you will use

Frying Pan

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

Ingredients you will need

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 works really well 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. The Santa Margherita Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.