Stephen found a recipe online which we loosely followed to create this dish: fried halibut with a caper, olive and tomato sauce. The sauce was made up of the following:
1/2 red onion, finely chopped
1 teaspoon chilli powder
2 tomatoes, chopped
1/2 cup chopped pitted Kalamata olives
1/2 cup chopped fresh basil
1 tablespoon drained capers
1/3 cup bottled fish stock
1/4 cup dry sherry
The halibut was dusted with seasoned flour and fried. Meanwhile, the sauce was made by sweating off the onion and chilli for a few minutes before adding the rest of the ingredients and cooking for a further five minutes.
It worked out well, it was quick and easy and the sweet, sharp sauce (similar to Puttanesca) complemented the meaty fish. There was rather too little sauce though unfortunately.
I love the look of this – halibut is such a delicious fish and I just adore the combination of tomatoes, capers and olives is always a winning one for me!