Best 7 Roasted Halibut With Olives Capers Tomato And Basil Recipes

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Roasted halibut is a versatile and flavorful dish, perfect for a special occasion or a casual weeknight meal. The combination of roasted halibut, olives, capers, tomatoes, and basil creates a taste sensation that is sure to please everyone. This article will provide you with the perfect recipe for roasted halibut with olives, capers, tomatoes, and basil. We will also offer some tips and tricks on how to make the most of this delicious dish.

Let's cook with our 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.

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 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 LEMONS, OLIVES AND ROSEMARY



Roasted Halibut With Lemons, Olives and Rosemary image

Fish can be finicky dinner-party fare, especially for the distracted cook. Step away for a moment to sip your cocktail and your fillets might go from pearly to parched. This dish, though, inspired by one from Southern Italy, elegantly feeds a crowd. The fish, halibut, is seasoned with chile, salt and olive oil, then topped with rosemary, lemon and olives and roasted. It's a lighter main dish that won't leave anyone hungry.

Provided by Melissa Clark

Categories     dinner, easy, quick, weekday, main course

Time 10m

Yield 2 servings

Number Of Ingredients 7

2 (8-ounce) halibut fillets, preferably at least 1-inch thick
1 1/2 teaspoons extra virgin olive oil, more to taste
Kosher salt
Ground chile pepper, preferably Turkish or Aleppo
2 rosemary branches
1 small lemon, very thinly sliced
1/4 cup sliced, pitted calamata or other good-quality black olives

Steps:

  • Heat oven to 450 degrees. Place fish in a baking dish, brush fillets with 1 teaspoon of oil and season with salt and chile pepper. Top each fillet with a rosemary branch and several slices of lemon. Drizzle remaining oil over lemon slices and sprinkle with additional salt. Scatter olives over fish and pan.
  • Bake until just opaque, about 10 minutes. If lemon slices have not browned or singed (this will depend on how thinly you slice them), place pan under broiler for 1 to 2 minutes. Serve drizzled with more olive oil; sprinkle with more salt and chili, if desired.

Nutrition Facts : @context http, Calories 270, UnsaturatedFat 6 grams, Carbohydrate 5 grams, Fat 8 grams, Fiber 2 grams, Protein 43 grams, SaturatedFat 1 gram, Sodium 651 milligrams, Sugar 1 gram

ROASTED HALIBUT OVER BRAISED POTATOES, TOMATOES AND OLIVES



Roasted Halibut over Braised Potatoes, Tomatoes and Olives image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

1 tablespoon extra-virgin olive oil
2 Yukon gold potatoes, sliced into 1/4-inch rounds
Kosher salt and freshly ground black pepper
1 small lemon, thinly sliced, seeds removed
1 medium shallot, thinly sliced
1 pint cherry or grape tomatoes, halved
1/2 cup dry white wine
1/4 cup pitted Kalamata olives, halved
1 tablespoon capers, drained
2 teaspoons fresh thyme leaves
2 tablespoons unsalted butter, cubed
Four 6-ounce center cut halibut fillets (about 1 1/2 inches thick)
1/4 cup fresh parsley leaves, chopped, for garnish

Steps:

  • Preheat the oven to 425 degrees F.
  • Add the oil to a large cast-iron skillet over medium heat, then line the bottom with the potato rounds. Season with salt and pepper, add enough water to cover and bring to a boil. Cook until softened, about 5 minutes. Once the potatoes are softened, drain off the excess water so there is only a small amount left on the bottom. Scatter the lemons, shallots, tomatoes, wine, olives, capers and thyme over the potatoes. Dot with the butter. Season the fish with salt and pepper on both sides and put on top of the potatoes.
  • Make a parchment lid for the skillet by cutting a piece of parchment paper that's larger than your skillet. Fold it in half, then fold it in half again in the other direction so you have creases on 2 sides of the paper. Starting with the folded tip, fold on the diagonal 3 times, like a fan, to form narrow triangles. Measure how large your parchment lid should be by placing the tip of the triangle above the center of the skillet and cutting it where it hits the edge of the skillet. Cut off the folded tip to make a small hole in the center. Open up the parchment and set aside.
  • Open the parchment lid and place it over the skillet. Transfer the skillet to the oven and bake until the potatoes are soft and the halibut is fully cooked and no longer translucent, 15 to 20 minutes.
  • Remove the parchment lid. Serve, drizzled with some of the sauce from the skillet and some oil, then sprinkle with the parsley.

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

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

Tips:

  • To ensure the halibut is cooked evenly, use a sharp knife to score the skin side of the fish before roasting.
  • For a crispy skin, pat the halibut dry with paper towels before seasoning and roasting.
  • To prevent the fish from sticking to the baking sheet, line it with parchment paper or lightly grease it with olive oil.
  • Roast the halibut until it flakes easily with a fork, about 10-12 minutes per inch of thickness.
  • To make the olive, caper, tomato, and basil topping, use fresh, ripe tomatoes and basil for the best flavor.
  • If you don't have capers, you can substitute chopped green olives or sun-dried tomatoes.
  • Serve the roasted halibut immediately with the olive, caper, tomato, and basil topping.

Conclusion:

Roasted halibut with olives, capers, tomatoes, and basil is a delicious and easy-to-make dish that is perfect for a weeknight meal. The halibut is flaky and moist, and the topping is flavorful and tangy. This dish is sure to be a hit with your family and friends.

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