Quick Halibut Provencal

"So simple and easy and, yes, quick, you won't believe how good it is! By way of the Los Angeles Times."
photo by kiwidutch photo by kiwidutch
photo by kiwidutch
photo by kiwidutch photo by kiwidutch
photo by kiwidutch photo by kiwidutch
Ready In:




  • Heat the oil in a large nonstick saute pan over medium-high heat.
  • Lightly season the fish with salt and add the fillets to the pan and sear until they have good color, about 4 minutes.
  • Turn over the fillets, reduce the heat to low and cook 1 minute.
  • Remove the fish to a plate and keep warm.
  • Add the garlic and shallots to the pan and cook, stirring, for 1 minute.
  • Add the tomatoes, olives, capers, pepper flakes, vinegar and one-half teaspoon salt and saute 1 minute.
  • Increase the heat to medium and simmer for about 2 to 3 minutes, until the vegetables are cooked through and the sauce is bubbly. Add the fish back into the sauce during the final minute of cooking.
  • Transfer the fillets to a platter, spoon the sauce over and sprinkle with freshly ground pepper and the torn basil and serve immediately.

Questions & Replies

Got a question? Share it with the community!


  1. Great fish. We loved the olives in it. I added more garlic and balsamic vinegar and used fresh tomatoes.
  2. TO DIE FOR!!! Absolute best halibut dish we've tried and we've tried A LOT! Loved the medley of flavors. Was very skeptical about using canned tomatoes, but with the kalamata's and capers, this was a HUGE hit! I increased the garlic to about 5 cloves and increased the crushed red pepper flakes. Forgot all about the basil and had a heck of a dinner! This is our new favorite halibut recipe and will be made regularly! Thank you for posting!
  3. You know that song.... "These Are a Few of My Favorite Things" from The Sound of Music???? (OK, embarassing that I even know that song!) I swear, THIS is the meal that swarms through my head as I eat each bite. It is so, so good. Fresh, lively, flavorful and INSANELY delicious over linguine. Holy cow, soooooooooooo perfect. Make this and love it!!!!
  4. This was fast, healthy, and delicious. I was looking for such a recipe to encourage my family to eat more fish, and this was a real winner. The halibut was moist, and the sauce was company-worthy...this is one recipe that I will use for mid-week dinners as well as for entertaining.
  5. Outstanding and Quick. Definitively an excellent recipe, the only slight modification has to do with your taste towards olives. Personally, will cut back to 1/2 cup next time so as not to overwhelm the outstanding blend of other ingredients & halibut..


<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
View Full Profile

Find More Recipes