Poached Halibut Recipe

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).

Photo Three Sisters Around The Greek Table Cookbook


Betty, Eleni and Samantha Bakopoulos