Best 8 Halibut With Tomato Capers And Olives Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Halibut with tomato capers and olives is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of tangy tomatoes, salty capers, and briny olives creates a flavorful sauce that complements the mild flavor of the halibut. This dish can be cooked in a single skillet, making it easy to clean up. Serve with roasted vegetables or a simple salad for a complete meal.

Here are our top 8 tried and tested recipes!

HALIBUT WITH CAPERS, OLIVES, AND TOMATOES



Halibut with Capers, Olives, and Tomatoes image

Provided by Mark Taylor

Categories     Olive     Tomato     Sauté     Quick & Easy     Basil     Halibut     White Wine     Capers     Bon Appétit     Connecticut

Yield Makes 4 servings

Number Of Ingredients 11

4 6- to 7-ounce halibut fillets
All purpose flour
4 tablespoons olive oil, divided
2 large shallots, chopped
1/4 teaspoon dried crushed red pepper
4 plum tomatoes, seeded, chopped
1/2 cup chopped pitted Kalamata olives
1/2 cup chopped fresh basil, divided
1 tablespoon drained capers
1/3 cup bottled clam juice
1/4 cup dry white wine

Steps:

  • Sprinkle fish with salt and pepper. Dredge in flour. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add fish and sauté until lightly browned and just opaque in center, about 4 minutes per side. Transfer fish to platter. Heat remaining 2 tablespoons oil in same skillet. Add shallots and crushed red pepper; sauté 1 minute. Mix in tomatoes, olives, 1/4 cup basil, and capers. Add clam juice and wine. Boil until sauce thickens slightly, about 4 minutes. Mix in 1/4 cup basil. Season sauce with salt and pepper. Spoon sauce over fish.

CAPERS AND HALIBUT



Capers and Halibut image

This is a very easy seared halibut with a buttery wine and caper sauce! It takes hardly any time at all to make, but it is sure to leave a lasting impression.

Provided by Barbara Tantrum

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Halibut

Time 25m

Yield 4

Number Of Ingredients 7

1 tablespoon olive oil
2 (8 ounce) steaks halibut
½ cup white wine
1 teaspoon chopped garlic
¼ cup butter
salt and pepper to taste
3 tablespoons capers, with liquid

Steps:

  • Heat the olive oil in a large skillet over medium-high heat. Fry the halibut steaks on all sides until nicely browned. Remove from pan, and set aside.
  • Pour the wine into the pan, and use a spatula to scrape any browned bits from the bottom. Let the wine reduce to almost nothing, then stir in the garlic, butter and capers. Season with salt and pepper to taste. Let the sauce simmer for a minute to blend the flavors.
  • Return the steaks to the pan, and coat them with sauce. Cook until fish flakes easily with a fork. Serve fish immediately with the sauce from the pan poured over it.

Nutrition Facts : Calories 284.3 calories, Carbohydrate 1.4 g, Cholesterol 72.1 mg, Fat 17 g, Fiber 0.2 g, Protein 24.2 g, SaturatedFat 7.8 g, Sodium 337 mg, Sugar 0.3 g

BAKED HALIBUT WITH TOMATO CAPER SAUCE



Baked Halibut With Tomato Caper Sauce image

This is a pungent tomato sauce that I learned to make in Provence. It goes well with any type of robust fish.

Provided by Martha Rose Shulman

Categories     dinner, weekday, sauces and gravies, main course

Time 1h

Yield Serves 6

Number Of Ingredients 16

1 tablespoon extra virgin olive oil
1/2 medium onion, finely chopped
4 plump garlic cloves, minced or mashed in a mortar and pestle
1/4 cup capers, drained, rinsed and finely chopped or mashed with the garlic in a mortar and pestle
2 pounds tomatoes, peeled, seeded and finely chopped, or 1 28-ounce can diced tomatoes with juice
Salt, preferably kosher salt
freshly ground pepper to taste
Pinch of sugar
1 teaspoon chopped fresh thyme leaves
1 tablespoon slivered fresh basil leaves
1 recipe tomato-caper sauce, above
6 6-ounce halibut fillets (Choose Pacific halibut over Atlantic halibut. According to the Environmental Defense Fund and the Blue Ocean Institute, Pacific halibut fisheries have been properly managed, but they are overfished in the Atlantic.)
Salt, preferably kosher salt
freshly ground pepper
1 tablespoon extra-virgin olive oil
6 lemon slices

Steps:

  • Heat the olive oil in a large, heavy skillet over medium heat, and add the onion. Cook, stirring often, until tender, three to five minutes, and add the garlic and the capers. Cook, stirring, for three to five minutes, until the onion has softened thoroughly and the mixture is fragrant. Add the tomatoes, salt, pepper and a pinch of sugar. Stir in the thyme, bring to a simmer and cook, stirring often, for 15 to 20 minutes, until the sauce is thick and fragrant. Taste and adjust seasonings. Serve hot or cold.
  • Make the sauce as directed and keep warm.
  • Preheat the oven to 450 degrees. Oil a baking dish large enough for the fish to lie flat. Season the fish with salt and pepper, and arrange in the baking dish. Drizzle the olive oil over the fillets, and place a round of lemon on each one. Cover the dish tightly with foil, and place in the oven. Bake 15 minutes. Check the fish; if you can cut into it with a fork, it is done. If it doesn't yield, (halibut fillets tend to be thick can take time to cook), cover and return to the oven for five minutes. Remove from the oven, and check again. Remove the lemon slices from the fish.
  • Place a spoonful of sauce on each plate, and place a piece of fish partially on top. Spoon some of the liquid from the baking dish over the fish. If you wish, top the fish with another spoonful of sauce, garnish with basil leaves and serve.

Nutrition Facts : @context http, Calories 254, UnsaturatedFat 5 grams, Carbohydrate 15 grams, Fat 8 grams, Fiber 6 grams, Protein 34 grams, SaturatedFat 1 gram, Sodium 984 milligrams, Sugar 6 grams

HALIBUT WITH CHERRY TOMATOES, CAPERS AND OLIVES



Halibut With Cherry Tomatoes, Capers and Olives image

When I was first dating my husband, we went to a small restaurant in Moss Landing and I had this dish. The sweet tomatoes, sour lemon and salty olives and capers are wonderful with the halibut. The chef was kind enough to list the ingredients for me. What I didn't remember exact amounts for, I improvised and it's close enough for me to what I had that day! If you can't get good cherry tomatoes, use any tomato chopped small. I've also subbed half the olive oil for stock when I'm feeling dietetic and that's good too. Not AS good, maybe, but good!

Provided by DeeCooks

Categories     Halibut

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

1/3 cup fresh lemon juice
2 teaspoons Dijon mustard
1/2 cup olive oil
1 cup cherry tomatoes, quartered
1/2 cup kalamata olive, pitted, chopped
2 tablespoons capers, rinsed, drained
2 tablespoons flat leaf parsley, chopped
2 lbs halibut steaks (for four pieces) or 2 lbs halibut fillets (for four pieces)

Steps:

  • Preheat oven to 400.
  • Mix lemon and mustard blend in oil 'til emulsified (I love my immersion blender!). Stir in tomatoes, olives, capers, salt & pepper.
  • Put the fish in a baking dish just large enough to hold them in one layer and pour the tomato mixture over it.
  • Cook the fish in middle of oven until just cooked through--depending on the thickness of your fish, it can vary from 10-20 minutes.
  • Stir in parsley, and serve fish with the sauce. Freshly ground black pepper is great, but the capers and olives usually have enough salt to carry the dish.
  • Excellent on angel hair pasta!

ROASTED HALIBUT WITH OLIVES, CAPERS, TOMATO AND BASIL



Roasted Halibut with Olives, Capers, Tomato and Basil image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 1 serving

Number Of Ingredients 12

1 (8-ounce) halibut fillet
Kosher salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 tablespoon butter
1-ounce kalamata olives, pitted
1-ounce green olives, pitted
1/2-ounce capers
1 Roma tomato, quartered
1 clove garlic, finely diced
1/4 cup dry white wine
1/2 cup fish stock or clam juice
4 basil leaves, chopped

Steps:

  • Season the fish fillet with salt and pepper. Heat the olive oil in a saute pan over medium-high heat. Place the fish in the pan, gently pressing on the flesh. Reduce the heat to medium and cook for 4 minutes on 1 side, turn the fish over, and cook for another 2 minutes, or just until done. Remove from the heat to a serving plate and keep warm.
  • In a medium saute pan, heat the butter on medium heat. When hot, add the olives, capers, tomato and garlic and cook until warm. Add the dry white wine and fish stock or clam juice. Cook another 2 minutes. Place olive mixture on top of the fish and garnish with basil.

HALIBUT WITH CAPERS, TOMATOES, AND OLIVES!



Halibut With Capers, Tomatoes, and Olives! image

This is great served over rice or couscous. The flavors in the ingredients compliment the halibut beautifully. I have used this with many mild white fishes and found they all are great with these ingredients.

Provided by RedVinoGirl

Categories     Halibut

Time 35m

Yield 4 , 4 serving(s)

Number Of Ingredients 11

24 ounces halibut fillets
4 tablespoons olive oil, divided
2 large shallots, chopped
1/2 cup flour
1/2 teaspoon crushed red pepper flakes
5 plum tomatoes (seeded and chopped)
1/2 cup kalamata olive (pitted and chopped)
1/2 cup fresh basil, divided
1 tablespoon capers (I use more)
1 (6 ounce) can clams (with juice!, can use clam juice only if you prefer)
1/4 cup dry white wine

Steps:

  • Season fish with salt and pepper and dredge in flour.
  • Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
  • Add fish and saute' until lightly browned and opaque in the center (4 minutes per side) and then transfer to platter.
  • Heat the remaining olive oil in the same skillet and add shallots and crused red pepper. Saute' for 1 minute.
  • Mix in the tomatoes, olives, 1/4 cup basil and capers. Add the clams and wine.
  • Boil until sauce thickens slightly, about 5 minutes).
  • Mix in 1/4 cup of basil. Season sauce with salt and pepper and spoon over fish.

HALIBUT STEAMED WITH ORANGES, TOMATOES, AND OLIVES



Halibut Steamed with Oranges, Tomatoes, and Olives image

Categories     Citrus     Fish     Garlic     Olive     Tomato     Sauté     Orange     Halibut     Winter     Healthy     Simmer     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 10

3 large oranges
3 tablespoons olive oil
3 cups thinly sliced red onions
3 garlic cloves, thinly sliced
1 1/2 14 1/2-ounce cans diced tomatoes in juice
1 cup dry white wine
1/3 cup sliced pitted Kalamata olives
6 5- to 6-ounce halibut fillets
3 ounces drained feta cheese, thinly sliced
3 tablespoons chopped fresh chives

Steps:

  • Cut off peel and white pith from oranges. Cut oranges between membranes to release segments.
  • Heat oil in heavy very large skillet over medium-high heat. Add onions and garlic; sauté until tender and just beginning to brown, about 8 minutes. Add tomatoes and wine. Bring to boil. Reduce heat to medium-low and simmer 3 minutes. Gently stir in orange segments and olives. Season mixture to taste with salt and pepper. Sprinkle halibut fillets with salt and pepper. Arrange halibut in single layer atop vegetable mixture in skillet. Cover and simmer gently until halibut is just opaque in center, about 12 minutes.
  • Spoon vegetable mixture onto plates. Top with halibut. Place feta cheese atop vegetable mixture and alongside halibut. Sprinkle with chives and serve.

HALIBUT STEAKS WITH OLIVE CAPER SAUCE



Halibut Steaks With Olive Caper Sauce image

Provided by Moira Hodgson

Categories     dinner, easy, main course

Time 50m

Yield 4 servings

Number Of Ingredients 11

2 halibut steaks about 1 inch thick (about 1 3/4 pounds)
2 tablespoons olive oil
2 medium onions, chopped
1 clove garlic, minced
1 1/2 cups red wine
1 1/2 cups fish or chicken stock
2 tablespoons tomato puree
1/4 cup ground walnuts
Freshly ground pepper
1/4 cup pitted oil-cured olives
1/4 cup capers, drained

Steps:

  • Cut the halibut steaks in half. Wipe them dry with paper towels and coat them on both sides with one tablespoon of the olive oil. Set aside.
  • Heat the remaining oil in a heavy saucepan. Saute the onion and garlic until soft. Add the wine, stock and tomato puree. Cover and simmer gently for 20 minutes.
  • Preheat broiler.
  • Remove the cover from the sauce and reduce by half. Meanwhile, broil the halibut steaks on both sides until cooked (about 5 minutes on each side).
  • Stir the walnuts into the sauce. It should be quite thick. Season with pepper and add the olives and capers.
  • Place the steaks on heated plates and cover each one with the sauce. Serve immediately.

Nutrition Facts : @context http, Calories 417, UnsaturatedFat 11 grams, Carbohydrate 14 grams, Fat 15 grams, Fiber 2 grams, Protein 41 grams, SaturatedFat 2 grams, Sodium 505 milligrams, Sugar 5 grams

Tips:

  • Choose the freshest halibut you can find. Look for fish that is firm and has a mild, sweet smell.
  • Cook the halibut gently. Halibut is a delicate fish, so it's important to cook it over low heat to prevent it from drying out.
  • Use a variety of fresh herbs and vegetables. The bright flavors of herbs and vegetables will complement the mild flavor of the halibut.
  • Don't be afraid to experiment. There are many different ways to cook halibut, so feel free to experiment with different recipes and ingredients.

Conclusion:

Halibut is a delicious and versatile fish that can be cooked in a variety of ways. Whether you're grilling, baking, or pan-frying it, halibut is sure to please everyone at your table. So next time you're looking for a healthy and flavorful seafood option, give halibut a try.

Related Topics