Poached Halibut with Tomatoes, Peppers, and Olives

Poached Halibut with Tomatoes, Peppers, and Olives


Large flat-bottomed sauté pan with lid, Wooden spoon

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.


  • 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


  • Sauté onions in olive oil over medium-high heat until beginning to brown and caramelize, about 6-8 minutes.
  • Add peppers and continue to cook until soft, another 5 minutes.
  • Add garlic and continue to cook until fragrant, 2 minutes.
  • Add Ancient Halaby, followed by the white wine.
  • Reduce white wine over medium-high heat, until almost evaporated, about 5 minutes.
  • Add tomatoes, turn up heat slightly, and bring to a boil.
  • Add Kalamata olives to the sauce.
  • Gently add halibut to the sauce, nestling it in.
  • Cover and reduce heat to medium-low; poach for 8–10 minutes until just cooked through.
  • Season with salt and garnish with parsley.
  • Serve with lemon wedge and grilled sourdough if desired.

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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