HALIBUT WITH CAPERS, OLIVES, AND TOMATOES

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

Mix in:

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

Mix in:

¼ cup chopped fresh basil

Spoon sauce over fish and serve.

Serve fish and sauce over couscous.

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