Mediterranean Halibut

1. Sauté Onions and Shallots

Warm the olive oil in a large frying pan over medium heat. Add the chopped onion and minced shallot. Sauté, stirring occasionally, for about 5 minutes until they become tender and translucent.

2. Reduce Wine

Pour in the dry white wine and let it boil for about 4 minutes, allowing it to reduce and concentrate its flavors.

3. Simmer Tomatoes

Add the canned Italian tomatoes along with their juices. Season with a pinch of red pepper flakes, coarse kosher salt, and freshly ground black pepper. Let this simmer for around 10 minutes until the tomatoes break down and the sauce thickens slightly.

4. Cook Halibut

Season the halibut pieces with a little salt and black pepper. Gently add them to the pan, ensuring they are nestled into the sauce. Cover the pan and let the fish simmer for about 4 minutes.

5. Add Olives and Marjoram

Carefully turn the fish pieces over, then add the quartered kalamata olives and chopped marjoram. Cook for another minute to warm the olives and infuse the sauce with the marjoram.

6. Serve

To serve, spoon the halibut and tomato-olive ragout over a bed of cooked polenta or rice. Enjoy!