Ingredients
For the White Wine Tomato Basil Sauce:
- 2 tablespoons olive oil
- sweet pepper (red, yellow, and orange) thin sliced
- 2 small cloves garlic, finely minced
- 1 pint cherry tomatoes, sliced in half
- 1/4 cup dry white wine
- 1/2 cup fresh basil, finely chopped
- 1/2 tablespoon salt (more to taste)
- 1/4 teaspoon fresh ground black pepper (more to taste)
For the Halibut:
- 2 tablespoons olive oil
- 1 pound fresh Halibut (or white fish of your choice), cut into 2 fillets
- Salt and black pepper
Instructions
For the Halibut:
- Season both sides of fish with salt and pepper. Brush the halibut with olive oil and grill until golden brown, for about 5 – 10 minutes or until it’s cooked through.
For the White Wine Tomato Basil Sauce:
- Heat oil in a large saute pan over medium heat. Add sweet pepper and garlic and saute for 1 minute, or until garlic is fragrant. Add the cherry tomatoes and cook, stirring occasionally, until they’re soft. Add in the white wine, stir, and allow the mixture to come to a gentle simmer. This process should take no longer than 10 minutes. Stir in the basil, salt, and pepper and cook for additional 2 minutes.
- Place the the grill halibut into the white wine tomato basil sauce and serve at once.
- Served with steamed broccoli and quinoa.
