Poached Halibut with a Chickpea Tomato Sauce
Notes
Recipe from Three Sisters Around the Greek Table
shallots and sauté for 3 minutes. Add the garlic and sauté for 1 minute.
Add the wine and reduce by half. Add the tomatoes and salt and heat
through, about 2 minutes. Add the chickpeas, olives, capers, and red
pepper flakes if desired. Grind some pepper and cook for about 5
minutes. Nestle the halibut steaks in the chickpea tomato sauce. Do not overlap
the halibut steaks. Spoon the sauce over the fish. Cook for 6-8 minutes or
until the halibut flesh is flaky and pulls apart easily when pierced with a
fork. Remove the pan from the heat, stir in the parsley and serve.
- 2 tbsp olive oil
- 2 shallots, minced
- 2 garlic cloves, minced
- ½ cup white wine
- 4 tomatoes, diced
- 1 tsp salt
- 1 cup chickpeas, cooked
- ¼ cup Kalamata olives, pits removed, chopped
- 3 tsp capers
- 1 tsp red pepper flakes (optional)
- Pepper, as desired
- 4 halibut steaks, 12 oz (375g) each, about 1-inch (2.5cm) thick
- ¼ cup fresh parsley, chopped
shallots and sauté for 3 minutes. Add the garlic and sauté for 1 minute.
Add the wine and reduce by half. Add the tomatoes and salt and heat
through, about 2 minutes. Add the chickpeas, olives, capers, and red
pepper flakes if desired. Grind some pepper and cook for about 5
minutes. Nestle the halibut steaks in the chickpea tomato sauce. Do not overlap
the halibut steaks. Spoon the sauce over the fish. Cook for 6-8 minutes or
until the halibut flesh is flaky and pulls apart easily when pierced with a
fork. Remove the pan from the heat, stir in the parsley and serve.
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