Feature Friday: Mediterranean Style Pan Seared Halibut

Thanks for returning for our fourth week! We really loved doing this dish - it's simple but has such great flavors everyone will think you slaved for awhile in the kitchen cooking this dish up! The flavors blend so well and who doesn't love pasta?! This dish is also completely Lent-friendly so if you're in need of some ideas for the last few Friday's of Lent, we'll help you out with at least one!

This is a seriously easy dish to make that has some great profound flavors. Of course we recommend giving all our dishes a try but this is a MUST!

Mediterranean Style Pan Seared Halibut
Serves 2

1 Halibut Fillet (about 1/2 lb.)
1 small cooking Onion, small dice
2 cloves Garlic
1 Beefsteak Tomato, small dice
1 Tbsp Capers
1/4 c Kalamata Olives
1/2 c. Chicken Broth or Vegetable Stock
1/4 c. White Wine
Handful Baby Spinach
1 Tbsp fresh Basil, chiffonade
S&P, to taste

Capellini pasta - we'll let you decide how much pasta you want!

You will want to put water on to boil for the pasta before you start.

Prep the onion, garlic, and tomato into small dices and heat oil in a sauté pan. Add the onion and garlic to the heat once the oil is heated and cook until onions are translucent. At this point, add the wine and chicken broth. Let those cook down by about a third. Once reduced, combine the tomatoes and let that cook down and it will essentially create a sauce. Let that all simmer for about five minutes.

About this time your water should be boiling or at least close to it. Cook the pasta according to the directions on the box. Being capellini, it should only take a maximum of four minutes.

Season your halibut fillet with salt and pepper - really that's all it needs!! Heat oil in a pan and place the halibut in the oil once it is heated. 

Just before serving add the Kalamata olives, capers, and spinach to the sauce from earlier and also mix in the pasta. Fold everything together until the spinach is slightly wilted. 

Serve the halibut on a bed of pasta and be sure to get some of that great sauce on there. Enjoy with a glass of crisp white wine such as a Chardonnay, Sauvignon Blanc, or Pinot Grigio and you've got a great Friday evening meal!

 We always are interested in what you have to think!

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