- Four 6- to 8-ounce (175- to 250-gram) halibut fillets
- Salt and freshly ground pepper
- 2 tablespoons olive oil
- 1½ cups onions, chopped
- 1 tablespoon garlic, chopped
- ½ cup dry white wine
- 3 tomatoes, chopped (about 3 cups)
- ¼ teaspoon dried chili flakes
- ¼ cup basil leaves, slivered
- ½ cup chicken stock or water, if needed
Season halibut with salt and pepper and set aside.
Heat oil in a skillet large enough to hold fillets in a single layer over medium heat. Add onions and sauté for 2 minutes or until soft but not browned. Add garlic and sauté 1 minute longer. Stir in wine, bring to boil and boil for 1 to 2 minutes or until reduced by half. Add tomatoes, chili flakes and basil and simmer over low heat for 15 minutes, adding stock or water if the sauce starts to dry out. Season with salt and pepper to taste.
Nestle fish into simmering sauce. Cover skillet and braise for 12 to 14 minutes or until opaque. Spoon sauce onto 4 serving plates. Top with halibut and serve scattered with Snow Pea Greens (see recipe below).
SNOW PEA GREENS
Tasty snow pea greens are the vines on which the peas grow. They are leafy with tender stalks. Look for leaves that have few tendrils, as they are younger. If they do have tendrils, cut them off (they resist cooking). The greens shrink, so start with lots.
Prep Time: 5 minutes
Cooking Time: 3 minutes
Ready In: 8 minutes
1 tablespoon vegetable oil
2 banana peppers, seeded and sliced
1 tablespoon garlic, chopped
About 12 cups snow pea greens
½ cup water
Salt and freshly ground pepper
Heat oil in a skillet over medium-high heat. Add peppers and garlic and stir-fry for 30 seconds or until garlic turns golden. Add snow pea greens and use tongs to toss them in pan for 30 seconds or until they start to wilt. Add water and let boil for 2 minutes or until evaporated. Greens will wilt a lot. Season with salt and pepper to taste.