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.
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.
Save this recipe
Print this recipe