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.

Ashley