Poached Halibut with Tomatoes, Peppers, and Olives | SpiceTribe
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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



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.

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  • 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

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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.

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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.
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