Poached Halibut with Tomatoes, Peppers, and Olives | SpiceTribe
SpiceTribe Recipes Down Arrow
0

Poached Halibut with Tomatoes, Peppers, and Olives

  • Prep Time Prep: 15 Mins
  • Cook Time Cook: 30 Mins
  • Serves Serves: 4
Chef Trent Blodgett

Chef Trent Blodgett

Chef Notes

Ingredients

Steps

Poached Halibut with Tomatoes, Peppers, and Olives

Chef notes

This Middle Eastern-inspired dish is a great “one-pot” meal and can be made and served in the same vessel, perfectly attractive for the middle of your dining table. A hearty meal in and of itself, some griddled sourdough or other crusty bread is an excellent accompaniment.

SpiceTribe Seperator

Ingredients

  • Prep time Prep time: 15 Mins
  • Cook time Cook time: 30 Mins
  • Total time Total time: 45 Mins
  • Serves Serves: 4
  • 4 fillets of skinless halibut, about 6–8 oz each, bones removed
  • 1 large white onion, chopped large
  • 3 red bell peppers, seeded, stem removed, chopped large
  • 1 Tbsp garlic, minced
  • 1 cup white wine
  • 28 oz can of Roma tomatoes,roughly chopped
  • 7 oz Kalamata olives
  • 1 Tbsp Ancient Halaby Middle Eastern Spice Blend
  • 2 Tbsp Olive oil, for sautéing
  • Parsley and lemon to garnish
Mama Manje Haitian Blend

Mama Manje Haitian Blend

$10
SpiceTribe Seperator

Steps

Step 1 -

Sauté onions in olive oil over medium-high heat until beginning to brown and caramelize, about 6-8 minutes.

Step 2 -

Add peppers and continue to cook until soft, another 5 minutes.

Step 3 -

Add garlic and continue to cook until fragrant, 2 minutes.

Step 4 -

Add Ancient Halaby, followed by the white wine.

Step 5 -

Reduce white wine over medium-high heat, until almost evaporated, about 5 minutes.

Step 6 -

Add tomatoes, turn up heat slightly, and bring to a boil.

Step 7 -

Add Kalamata olives to the sauce.

Step 8 -

Gently add halibut to the sauce, nestling it in.

Step 9 -

Cover and reduce heat to medium-low; poach for 8–10 minutes until just cooked through.

Step 10 -

Season with salt and garnish with parsley.

Step 11 -

Serve with lemon wedge and grilled sourdough if desired.

SpiceTribe Seperator

Things to remember

  • A good pair of needle-nose pliers works wonders at removing bones from fish; be sure to extract them in the direction of the bone for cleanest results
  • If you’ve rinsed your parsley, for best results, dry it thoroughly before chopping
  • The onion and pepper can be roughly chopped into 2” or larger chunks to maintain their integrity as “featured” ingredients of the sauce
  • Try dry brining the fish for a firmer and more flavorful fillet: simply season the fish generously with salt and sugar and let sit for 10 minutes before rinsing it ice water.
Save this recipe

Save this recipe

Save this recipe

Print this recipe

Share this recipe
SpiceTribe Seperator
SpiceTribe Border Line

Sign Up and get updates on New Products, Deals, Recipes & Chef Tips

0
    0
    Your Cart
    Your cart is emptyReturn to Shop
      Calculate Shipping
      Apply Coupon