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Halibut with capers, olive and tomatoes

Ingredients

  • Four 6- to 7-ounce halibut fillets (another firm white fish like lingcod, rockfish or swordfish may be substituted)
  • All purpose flour
  • 4 tablespoons olive oil, divided
  • 2 large shallots, chopped
  • 1/4 teaspoon dried crushed red pepper
  • 4 plum tomatoes, seeded, chopped
  • 1/2 cup chopped pitted Kalamata olives
  • 1/2 cup chopped fresh basil, divided
  • 1 tablespoon drained capers
  • 1/3 cup bottled clam juice
  • 1/4 cup dry white wine

Directions

Sprinkle fish with salt and pepper. Dredge in flour. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add fish and sauté until lightly browned and just opaque in center, about 4 minutes per side. Transfer fish to platter. Heat remaining 2 tablespoons oil in same skillet. Add shallots and crushed red pepper; sauté 1 minute. Mix in tomatoes, olives, 1/4 cup basil, and capers. Add clam juice and wine. Boil until sauce thickens slightly, about 4 minutes. Mix in 1/4 cup basil. Season sauce with salt and pepper. Spoon sauce over fish.

Source: Epicurious.com