Ingredients:

  • 4 Halibut Fillets (6 oz / 170g each), skin removed
  • 1 tsp (5g) Kosher Salt
  • 1/2 tsp (2g) Cracked Black Pepper
  • 2 tbsp (30ml) Extra Virgin Olive Oil
  • 3 cloves Garlic, thinly sliced
  • 1 small Shallot, finely diced
  • 1 can (28 oz / 800g) San Marzano Whole Peeled Tomatoes, crushed by hand
  • 2 tbsp (30g) Non-pareil Capers, drained
  • 1 tsp (1g) Dried Oregano
  • 1/4 tsp (0.5g) Red Pepper Flakes
  • 1/4 cup Fresh Basil, chiffonade
  • 1 tsp Lemon Zest
  • 1 tbsp (14g) Cold Unsalted Butter

Instructions:

  1. Heat 2 tbsp olive oil in your skillet over medium heat. Add the sliced garlic and diced shallot, stirring 2 minutes until translucent and fragrant.
  2. Pour in the 28 oz can of hand crushed tomatoes. Stir in 2 tbsp capers, 1 tsp dried oregano, and 1/4 tsp red pepper flakes.
  3. Simmer the tomato mixture for about 8 minutes until it thickens slightly and the oil separates.
  4. Season the halibut fillets with salt and pepper. Gently nestle them into the simmering sauce. Cover the skillet with a tight-fitting lid and reduce heat to low. Poach for 5 to 7 minutes. Check the internal temp; you want 130°F. The fish should be opaque and just starting to flake.
  5. Remove the pan from the heat. Drop in the 1 tbsp cold butter and gently swirl the pan until the butter disappears into a glossy sheen.
  6. Sprinkle with 1/4 cup fresh basil and 1 tsp lemon zest. Serve immediately while the sauce is velvety and the fish is hot.