Recipe of the Week: Mediterranean Halibut

My boyfriend always makes fun of me because it seems like my go-to recipe is Mediterranean anything – chicken, fish, scallops, you name it. The reason I love this recipe is it can be made with things you have on hand. These types of ingredients are usually around the house and can be thrown together to make a tasty meal. This recipe calls for halibut but feel free to substitute any protein of your choice.

    4 (6-ounce) halibut fillets
    1/2 teaspoon salt, divided
    1/8 teaspoon black pepper
    Cooking spray
    1 can (14.5 oz) diced tomatoes
    1/4 cup chopped yellow onion
    3 tablespoons chopped fresh parsley
    1 tablespoon capers, drained
    1 tablespoon extra virgin olive oil
    1 tablespoon lemon juice
    2 cloves garlic, chopped
    12 chopped pitted kalamata olives

Heat a large nonstick skillet over medium-high heat. Sprinkle fish with 1/4 teaspoon salt, and pepper. Coat pan with cooking spray. Add fish to pan; cook 4 minutes on each side or until desired degree of doneness.

While fish cooks, saute garlic and onion with olive oil until onion is softened. Combine remaining ingredients and simmer until hot. Serve tomato mixture over fish.


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