17 Jan

Halibut with Green Olives

By Aria,

{flakey halibut filet baked with wine, fresh unfiltered olive oil, thinly sliced garlic, rosemary, and green olives blend together for mild and savory flavor}


My last trip to the farmer’s market yielded me a bottle of foggy, green, unfiltered olive oil. Eeew, you say? Au contraire, it is delicious and has the essence of what a juiced olive might. I love the fresh taste it has. I imagine picking ripe olives from a tree along a tuscan roadside, as my crazy uncle Giuseppe changes his daily flat tire. Wait a minute, where am I? Oy that’s right matey, me blahrrgin!

1 lg filet halibut, cut into serving pieces
1/2 c white wine
unfiltered or good olive oil
handfull green olives
a few sprigs fresh rosemary, torn in half
2 cloves garic, thinly sliced
sea salt and fresh cracked pepper

This dish was so quick to make yet has deceptively deep flavors only a long afternoon in the kichen could possible produce. So tricksy! Place filets in a baking dish. Pour wine over the fish, drizzle with some olive oil, add some salt and pepper. Scatter the olives, rosemary, and garlic over the top. Bake at 375F until the halibut is opaque throughout and flakey, ~15-30 minutes. The garlic will have turned golden, and along with the rosemary, flavors the fish perfectly.

We ate these with red potatoes sliced thin and cooked in a skillet untill golden using just a little olive oil. Salt and pepper to finish them off and they were delicious next to the fish.

[Source] Click here

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