MEDITERRANEAN HALIBUT with COUSCOUS

MEDITERRANEAN HALIBUT with COUSCOUS

“Tomatoes, olives and shallots pair with tender halibut steaks to make a colorful, flavorful dish in just 30 minutes.”


4 halibut steaks, about 1-1/2 lbs.
¼ cup all-purpose flour
3 Tbsp. olive oil
2 shallots, chopped
1 cup chicken broth
2 tsp. dried oregano leaves, crushed
1 can diced tomatoes, drained
½ cup kalamata olives, pitted and sliced
Hot cooked couscous


Coat the fish with the flour.

Heat 2 Tbsp. oil in a 12-inch skillet over medium-high heat. Add the fish and cook for 5 minutes or until it is well browned on both sides and flakes easily when tested with a fork. Remove the fish from the skillet and keep warm.

Heat the remaining oil in the skillet over medium heat. Add the shallots and cook for 1 minute. Stir in the stock oregano, tomatoes, and olives and heat to a boil. Cook for 5 minutes or until the sauce is slightly thickened. Serve the sauce with the fish and couscous.


Yield: 4 servings.