Antipasto Halibut

While this isn't exactly an antipasto, the fact that I have many of the items found in this dish made me instantly think of one. Usually the recipe doesn't call for tomatoes or pesto, but since I had leftover oven roasted tomatoes that I made for the veggie paninis on Monday that I decided to add in. That's one of the nice things about this dish though, you can improvise for the most part.

Antipasto Halibut

1/2 cup olives {spanish}, chopped
1/2 cup roasted red peppers, chopped
1/4 cup marinated artichokes, chopped
1/8 cup jalapenos, chopped
1/8 cup oven roasted tomatoes, chopped
2 cloves garlic, chopped
1/4 cup olive oil
1/2 cup white wine
1/2 tablespoon oregano
1 tablespoon arugula pesto
1 teaspoon lemon juice

  • In a large bowl, combine all of the ingredients listed above and let marinate for up to 24 hours.

3-6 halibut fillets, deboned and skinned
salt and pepper, for seasoning the fish

  • For the halibut, make sure it's deboned and skinned and cut into small fillets. Rub each with olive oil and season with salt and pepper.
  • In a large pan over medium-high heat, cook the halibut for about 5-6 minutes on each side. Add in the antipasto mixture and heat thoroughly.



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