Halibut Provençal

Servings: 2

Ingredients

• 2- 6 ounce Halibut filets

• All Purpose Flour for dredging

• Salt & Pepper

• Extra Virgin Olive Oil for sautéing and pan frying

• 1 1/2 cups Tomato Sauce

• 1/2 Cup Onions, finely chopped

• 3/4 Cup Tomato Concasse (see below)

• 1/2 tsp Herbs De Provence

• 1 Tbsp Capers

• 1 Tbsp Oil Cured Black Olives, finely chopped

• Salt and Pepper to taste

• 1/2 lemon

 Directions

Bring a pot of water to a boil. Using a paring knife, cut an “X” in the bottom of the tomatoes and place in the boiling water until the skins begin to peel. Remove the tomatoes from the water and place in an ice bath for two to three minutes. When cool enough to handle peel the tomatoes, cut them in half crosswise, remove and discard the seeds. Finely dice the flesh.
In a heavy-bottomed saucepan, cover the bottom with olive oil sauté the onions over medium heat until they are translucent, about 5 minutes.
Add the tomatoes, garlic, and Herbs de Provence.
Continue to sauté until the tomatoes are soft, about 10 minutes.
Add the tomato sauce, capers and olives, bring to a simmer and reduce for about 8 minutes.

While the sauce is reducing, heat a ¼ cup of Olive oil in a cast iron skillet over medium high heat. Dredge the Halibut in Seasoned Flour and quickly sear 1 minute per side to get some color and form a light crust. Slip each filet into the simmering sauce, cover pan and remove from the heat. Continue to cook 2-3 minutes depending on the thickness of the filet until just cooked through. Finish with a squeeze of lemon.