Sprinkle fish with salt and pepper. Dredge in flour. Shake off excess.
4 6-7 oz. halibut fillets
all purpose flour
Heat 2 T. olive oil in large heavy 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 and keep warm.
Heat 2 T. olive oil in same skillet and add sautéing one minute:
2 large shallots, chopped
¼ tsp. dried red pepper
4 plum tomatoes, seeded and chopped
½ cup chopped pitted Kalamata olives
¼ cup chopped fresh basil, divided
1 T. drained capers
Add and boil until sauce thickens slightly, about 4 minutes:
1/3 cup bottled clam juice
¼ dry white wine
¼ cup chopped fresh basil
Spoon sauce over fish and serve.
Serve fish and sauce over couscous.