Feast of the Seven Fishes: Baked Halibut with Cherry Tomatoes, Kalamata Olives and Caper Berries (Day Six

• Gluten free

• Seafood

  • 4 8 ounce frozen halibut, frozen steaks

• Produce

  • 2 cups Cherry tomatoes
  • 6 cloves Garlic
  • 1 Lemon
  • 1/3 cup Sicilian caper berries

• Condiments

  • 1/3 cup Kalamata olives, pitted

• Baking & Spices

  • 1 Salt

• Oils & Vinegars

  • 4 tbsp Olive oil plus

• Beer, Wine & Liquor

  • 1/2 cup White wine

Found on homemadeitaliancooking.com

Description

Ingredients

• (4) 8 ounce frozen Halibut steaks
• 6 cloves garlic, minced
• 2 cups cherry tomatoes, halved
• 4 tablespoons olive oil plus
• ½ cup white wine (Pinot Grigio)
• ⅓ cup Sicilian caper berries, remove stems
• ⅓ cup Kalamata olives, pitted
• Salt, black pepper, red pepper flakes to taste
• 1 lemon, sliced

Directions

• Thaw frozen halibut steaks in refrigerator overnight.
• In a skillet on the stove, saute garlic in 3 tablespoons olive oil until starts to toast. Add salt, black and red pepper, cherry tomatoes and let cook over medium heat for 2 minutes. Add wine and simmer another 5 minutes until the sauce starts to thicken. Stir in caperberries and olives. Heat through. Turn off heat and set aside to serve, or store in fridge until ready to use.
• Line a baking sheet with parchment paper. Place several lemon slices on parchment and lay halibut on top of lemon. Drizzle remaining olive oil over fish. Bake in a 400 degree oven for 10 -15 minutes or until flaky and opaque.
• Serve sauce over hot halibut.
• The sauce can be made ahead of time and reheated before serving over halibut.