Italian Restaurant with a Mediterranean Twist

Healthy Halibut Espanola

Submitted By: Chef Michael Feker

• 1 tablespoon Olive oil
• 1 shallot, cut in rounds
• 1 clove garlic, minced
• 1/2 teaspoon finely minced fresh rosemary leaves
• 1 teaspoon minced fresh thyme leaves
• 1teaspoon of capers
• 1tablespoon of Spanish paprika
• ½ cup of fresh Italian parsley chopped
• ½ cup fresh basil
• 1 (16-ounce) can crushed tomatoes
• Salt and freshly ground black pepper
• 6 (4-ounce) halibut fillets
• 1/3 cup of EVO
• 1 cup grape yellow tomatoes, quartered or yellow peppers diced
• ¼ pound of pitted Kalamata or green Moroccan olives

• Heat olive oil over medium heat in a saucepot. Sauté the shallot and garlic until the shallots turn translucent, do not brown the garlic. Stir in rosemary and thyme, add crushed tomatoes, paprika, capers and ½ of the parsley and ½ of the basil, ½ of the olives , cover and let simmer for 15 minutes, then partially remove lid and reduce heat to medium-low, let reduce for another 15 minutes. Season with salt and pepper,

• While the sauce is thickening, season the fish with salt and pepper. Arrange fish on a oiled roasting pan and roast fish in a 400 oven (basting it with some of the reducing sauce) until it flakes easily, about 4-5 minutes.

• While the fish is roasting, remove the sauce from the heat puree half and drizzle the EVO in a very gentle stream in the blender and leave half chunky. Keep the sauce warm until needed.

• Spoon sauce into the center of serving plate, top with a fish fillet. Sprinkle with remaining, olives, parsley and basil leaves.

• Yellow tomatoes or diced yellow peppers.

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