Sautéed Halibut With Three Color Peppers And Spanish Olives
- 1 lb halibut fillets
- salt and pepper
- 4 oz olive oil
- 6 oz sliced onion
- 4 tsp minced garlic
- 6 oz sliced red peppers
- 6 oz sliced green peppers
- 6 oz sliced yellow peppers
- 1 lb crushed tomatoes
- 4 oz Spanish olives, pitted and quartered
- 4 tsp fresh thyme, chopped
- 4 oz lemon juice
- 4 oz fish stock
Season fillets with salt and pepper.
Heat a sauté pan and add oil.
Sauté the halibut, turning once. Remove and put in warm place.
In same pan, sauté onions and garlic for 1 min. add peppers and sauté for 1-2 min.
Add crushed tomatoes, olives, and thyme: sauté briefly.
Add lemon juice and fish stock and heat up.
Add halibut to reheat and serve.