Sea Spritz
A daily dose of water & whimsy
Mon, Aug 19, 19
Poached Halibut in Tomato Sauce and Olives

Local Haven by Ashley Marti is the first food blog and Instagram account that I became obsessed with. This recipe for Poached Halibut in a Tomato Sauce with Olives has my seal of approval. Marti's recipes are consistently uncomplicated, delicious, and perfect for weeknight meals.

Find the original recipe here or follow the instructions below. 

2 tablespoons olive oil, plus additional for serving
2 cloves garlic, sliced
1/2 teaspoon crushed red pepper flakes
1 28oz. can whole peeled tomatoes
1/4 cup dry white wine
2 bay leaves
pinch of saffron threads (optional)
1/2 cup kalamata olives, pitted
salt and pepper
4 small white fish fillets, halibut or cod are my personal favorites  

In a large skillet (make sure you have a lid) over medium heat, add oil. Once the oil is hot, add in the garlic and red pepper flakes, stirring for about 2-3 minutes, making sure not to burn the garlic. Add in the whole can of tomatoes, juices and all, and with a wooden spoon, smash down on the tomatoes to begin breaking them up. Add in the wine, bay leaves, saffron (if using) and kalamata olives. Bring the sauce to a boil, and then reduce the heat, stirring occasionally for about 7 minutes, crushing the tomatoes as you go. Season with salt and pepper.  

Season the fish with salt and pepper on both sides, and add to the large skillet, positioning the fillets on top of the tomato sauce, giving them enough space between each other. Reduce the heat to medium-low and cook for about 6-10 minutes. Checking them after 5 minutes to see if they are done. When they are opaque and begin to flake they are ready. If the fillets are of different sizes, remove the smaller fillets once done, while continuing to cook the large pieces. 

Serve the fillets in a deep plate or bowl, spooning the tomato sauce over top. Drizzle with good olive oil, a big pinch of salt, and lots of bread to dip. 




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