Ingredients for Spanish Halibut
- Halibut Fillets
- 1 tsp salt
- 1 tbsp flour
- Olive Oil
- 1 medium onion, chopped
- White Wine
- Garlic Cloves
- Dried Oregano
- 1 tsp mustard seeds
- Powdered Saffron
- Fresh Parsley
- Fresh Coriander
- Lemon, Juice Of
- 2 tbsp capers (drained)
- 1 cup chopped tomatoes
- Black Olives
- 1/4 cup water
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How to Make Spanish Halibut
- Preheat oven to 350°F (175°C).
- Pat 2 lbs halibut fillets dry and sprinkle with 1 tsp salt and 1 tbsp flour.
- Place halibut in a shallow 8x12 inch baking dish.
- Heat 2 tbsp olive oil in a skillet over medium heat. Sauté 1 medium onion, chopped, until softened (about 5 minutes).
- Spread the sautéed onions evenly over the halibut in the baking dish.
- In a medium bowl, whisk together 1 cup dry white wine, 4 cloves garlic (minced), 1 tsp dried oregano, 1 tsp mustard seeds, 1/4 tsp saffron threads, 2 tbsp chopped fresh parsley, 1 tbsp chopped fresh coriander, 2 tbsp lemon juice, 2 tbsp capers (drained), 1 cup chopped tomatoes, and 1/2 cup pitted Kalamata olives.
- Pour the wine mixture evenly over the halibut and onions.
- Pour 1/4 cup water around the fish.
- Bake uncovered for 45-50 minutes, or until the halibut is cooked through and flakes easily with a fork.
- Transfer to a large warm platter and serve immediately. Serves 6.
- Enjoy with rice pilaf, a tossed salad, and sangria!
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
11g
Fat
11g
Carbs
3g
