Ingredients
4
6- to 7-ounce halibut fillets
4
tbsp olive oil, divided
2
large shallots, chopped
1/4
tsp dried crushed red pepper
4
plum tomatoes, seeded, chopped
1/2
cup chopped pitted Kalamata olives
1/2
cup chopped fresh basil, divided
1/3
cup bottled clam juice
Directions
1.
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.
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