Stovetop Sicilian Halibut
 
Prep time
Cook time
Total time
 
A Mediterranean style fish dish that's just as good as for lunch as it is for supper
Author:
Recipe type: lunch
Cuisine: seafood
Yield: 2 servings
What You Need
  • 2 Firm white fish fillets, deboned and skinned (I used Halibut)
  • 2 cloves garlic, crushed
  • ½ green pepper, sliced
  • ½ orange pepper, sliced
  • ½ red pepper, sliced
  • 1 small red onion, sliced
  • ½ serrano chile, diced
  • 12 pitted olives - I used half green and half black
  • 2 cans stewed, sliced tomatoes (28oz total) (or equivalent tomatoes of your choice)
  • ¼ t salt to season fish
  • ¼ t pepper to season fish
  • ¼ t smoked paprika
  • Large pinch saffron strands
  • 2 t dried oregano
  • 2 T fresh parsley, plus some to garnish
  • Salt and pepper to taste.
How You Make It
  1. Prep the ingredients:
  2. Season the fish with salt and pepper.
  3. Slice the peppers and the onions.
  4. Dice the chile and crush the garlic.
  5. Take the pits out of the olives, if necessary, but keep them whole.
  6. Put a large frying pan over a medium high heat and add 1 T olive oil.
  7. When smoking, add the fillets and leave without touching for 2 minutes.
  8. Turn the fish and turn down the heat, and cook the fish for another 2 minutes.
  9. Remove the fish and put on a plate - leave to one side while you cook the rest of the dish.
  10. Add 2 t olive oil to the same pan and fry the onion on medium heat for about 5 minutes.
  11. Add the garlic and peppers , and smoked paprika and stir-fry for about 3 minutes.
  12. Add the chile and stir, fry for about a minute more.
  13. Pour in the tomatoes, turn up the heat and cook until bubbling.
  14. Add the saffron, crumbling it between your fingers as you drop it in the sauce.
  15. Stir and turn down the heat to medium, allowing the tomatoes to cook down for about 10 minutes, stirring from time to time. Use a wooden spoon or potato masher to help break up the tomatoes a little.
  16. Add the olives and the parsley and stir. Check the seasoning and add salt and pepper to taste.
  17. Gently lower in the fish and leave until the fish is completely cooked through - no more than 2-3 minutes.
  18. Sprinkle with the reserved chopped parsley.
  19. Serve with a crisp salad and french bread for a light meal, or with a grain or potatoes and a side vegetable for a hearty supper.
Notes
Nutritional breakdown is approximate and for general information only, and will vary depending on specific brands and measurements used.
Recipe by Veggiemental at https://veggiemental.com/stovetop-sicilian-halibut/