Are you ready to transform an ordinary weeknight meal into a restaurant-worthy culinary experience? This poached halibut in San Marzano tomato sauce is not just a recipe—it's a flavor journey that will transport your taste buds straight to the sun-drenched coastlines of Italy. Packed with paleo and gluten-free goodness, this dish proves that healthy eating can be incredibly delicious and surprisingly simple to prepare.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 halibut fillets
- 1 can San Marzano tomatoes
- 1/2 cup olives, pitted and sliced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Pat halibut fillets dry with paper towels and season both sides generously with salt and pepper.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 30-45 seconds until fragrant, being careful not to brown.
- Pour entire can of San Marzano tomatoes into the skillet, using a wooden spoon to break down tomatoes into smaller pieces. Simmer sauce for 5-7 minutes, allowing flavors to develop.
- Add sliced olives to the tomato sauce, stirring gently to distribute evenly.
- Carefully lower seasoned halibut fillets into the simmering tomato sauce, ensuring they are partially submerged.
- Cover skillet and poach halibut for 8-10 minutes, or until fish is opaque and easily flakes with a fork. Cooking time may vary slightly depending on thickness of fillets.
- Gently remove halibut fillets using a wide spatula, placing each fillet on a serving plate.
- Spoon additional tomato sauce and olives over each halibut fillet before serving.
- Garnish with fresh basil or parsley if desired, and serve immediately while hot.
Tips
- Choose Fresh Fish: Select high-quality, fresh halibut fillets with a firm texture and clean, ocean-like smell.
- Pat Dry for Perfect Searing: Always thoroughly pat your halibut fillets dry with paper towels before seasoning. This ensures better seasoning adherence and prevents steaming.
- Low and Slow Poaching: Keep your tomato sauce at a gentle simmer, not a rapid boil. This helps the fish cook evenly and remain tender.
- Don't Overcook: Halibut cooks quickly. Watch for the fish to turn opaque and flake easily—typically 8-10 minutes.
- Olive Selection Matters: Use high-quality, briny olives like Kalamata for an authentic Mediterranean flavor profile.
- Fresh Herbs are Optional but Recommended: A sprinkle of fresh basil or parsley can elevate the dish's visual appeal and add a fresh aromatic touch.
Nutrition Facts
Calories: 147kcal
Carbohydrates: 6g
Protein: 7g
Fat: 11g
Saturated Fat: g
Cholesterol: 18mg
