Savoury fish topped with a chickpea tomato sauce.
2 tbsp olive oil
2 shallots, minced
2 garlic cloves, minced
1/2 cup white wine
4 tomatoes, diced
1 tsp salt
1 cup chickpeas, cooked
1/4 cup Kalamata olives, pits removed, chopped
3 tsp capers
1 tsp red pepper flakes (optional)
Pepper, as desired
4 halibut steaks, 12 oz. each, about 1" thick
1/4 cup fresh parsley, chopped
Step 1: Heat the olive oil in a large deep skillet over medium heat. Add the shallots and sauté for 3 minutes.
Step 2: Add the garlic and sauté for 1 minute.
Step 3: Add the wine and reduce by half.
Step 4: Add the tomatoes and salt and heat through, about 2 minutes.
Step 5: Add the chickpeas, olives, capers, and red pepper flakes if desired. Grind some pepper and cook for about 5 minutes.
Step 6: 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.
Step 7: Remove the pan from the heat, stir in the parsley and serve.
Make Ahead: The cooled sauce can be stored in an airtight container and refrigerated for up to 2 days. Gently reheat the sauce before adding the fish.
Reprinted with permission from Betty, Eleni and Samantha Bakopoulos' Three Sisters Around the Greek Table (2009 Adelfes).