Spanish Halibut

This colorful dish is lovely for entertaining. You can present the fish on a large warm platter and let people take what they like. Serve with rice pilaf, tossed salad, and a pitcher of Sangria.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 1 (3 lb)  halibut fillets
• 1  teaspoon salt
• 2  tablespoons flour
• 1⁄4 cup olive oil
• 2  medium onions, sliced
• 1⁄2 cup white wine
• 3  garlic cloves, minced
• 1  teaspoon dried oregano
• 1  teaspoon mustard seeds
• 1⁄8 teaspoon powdered saffron
• 1  tablespoon  minced fresh parsley or 2  teaspoons dried parsley
• 1  tablespoon  minced fresh coriander or 1⁄4 teaspoon dried coriander
• 1⁄2  lemon, juice of
• 1 -4  tablespoon capers
• 2  tomatoes, diced
• 10  black olives, slivered
• 1⁄4 cup water

Directions

1. Preheat oven to 350°F.
2. Sprinkle fish with salt and dust lightly with flour. Place in a shallow 8 inch x 12 inch baking dish.
3. Heat oil in a skillet and sauté onions until soft. Place over fish.
4. In a mixing bowl combine wine, garlic, oregano, mustard seeds, saffron, parsley, coriander, lemon juice, capers, tomatoes, and olives. Mix well and pour over fish.
5. Pour 1/4 cup water around fish and bake uncovered for about 45 minutes. Transfer to a large warm platter and serve. Serves 6.
6. The Jewel Lake Seafood Market Cookbook.