Any meaty, firm white fish could be used here like cod, sablefish or tilapia. This dish would go well with a nice, round chardonnay. Although halibut is a mainstay in Alaska, I think the best and sweetest comes from California. Check with the California Department of Fish and Wildlife for the open season.
Halibut with tomatoes, pine nuts and olives
Serves 4
2 tablespoons extra-virgin olive oil
4 skinless sablefish (black cod) fillets (about 5 ounces each)
Sea salt and freshly ground black pepper
2 medium garlic cloves, thinly sliced
1/4 cup dry white wine, such as sauvignon blanc
3/4 cup shrimp or chicken stock
2 cups grape tomatoes, halved (quartered if large)
1/2 cup pitted and slivered green olives such as Castelvetrano
1/2 teaspoon chopped fresh rosemary
1 tablespoon softened butter
1 tablespoon chopped fresh chives
1/2 cup lightly toasted pine nuts
Lemon wedges to serve
Heat the oil in a large nonstick skillet over medium-high heat. Add the fish, season generously with salt and pepper and cook until lightly browned and crusty. Remove fish and set aside. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the wine and stock and boil until reduced by half, about 2 minutes. Add the tomatoes, stock and olives. Bring to a simmer and cook, stirring occasionally, until the tomatoes begin to soften, about 2 minutes. Stir in the rosemary. Off heat and whisk in butter.
Divide fish among 4 shallow soup bowls. Add pine nuts and chives to the sauce and check the seasoning. Spoon sauce around the fish and serve immediately.
