4 ea. halibut fillets
to taste salt and pepper
3 ozs. olive oil
½ ea. diced zucchini
4 ea. garlic cloves, minced
4 ea. diced Roma tomatoes
2 ozs. diced Kalamata olives
½ oz. capers
1 ea. lemon
2 ozs. white wine
to taste parsley
Procedure:
- Season halibut with salt and pepper.
- Sear on medium-high heat. Cook about two minutes on each side.
- In a separate pan, sauté in olive oil in this order: zucchini, garlic, tomato, Kalamata olives and capers, for about 2 to 3 minutes.
- Deglaze with lemon juice and white wine.
- Season with salt, pepper, parsley and serve.
Submitted by Bernard Pilon, Executive Chef, Norwood Hills Country Club, St. Louis, Mo.
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