Pan Seared Halibut with Tomatoes and Capers

    

    
Quick and easy is often a requirement for mid-week meals.  Searing a cut of fish is almost always a quick meal.  The challenge comes in the support - how to make that fish interesting.  Sometimes that can mean a sauce, remoulade or a chutney.  I enjoy this Mediterranean-inspired recipe from Bon Appetit.  The sauce is quick, simple and satisfying.  Even cooking couscous is quick.  Give it a try and make it part of your work night retinue.  Serves 2.
     
Ingredients:
2 halibut filets
salt/pepper
2 tbsp olive oil
2 large shallot or 1/2 onion, diced
1 clove garlic, minced
1/2 can diced tomatoes
1 tsp dried basil
2 tsp capers
1/3 cup bottled clam juice
1/4 cup dry white wine
1 cup cooked couscous
     
Directions:
Warm the olive oil in a medium saute pan over medium heat.  Season the halibut with salt and pepper.  When the oil is hot, add the filets and cook until browned on each side and the middle is just cooked through, about 4 minutes per side.  Transfer the fish to a plate and cover loosely to keep warm.  Turn down the heat to low and add the onions, softening for a few minutes.  Add the garlic and allow the flavor to release for a few moments.  Add the tomatoes, basil, capers, clam juice and wine.  Bring the sauce to a boil and simmer a few minutes to thicken.  Plate the couscous first, putting the filet on top and spooning the sauce over the fish.