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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oil in a large nonstick saute pan over medium-high heat. | 2. Lightly season the fish with salt and add the fillets to the pan and sear until they have good color, about 4 minutes. | 3. Turn over the fillets, reduce the heat to low and cook 1 minute. | 4. Remove the fish to a plate and keep warm. | 5. Add the garlic and shallots to the pan and cook, stirring, for 1 minute. | 6. Add the tomatoes, olives, capers, pepper flakes, vinegar and one-half teaspoon salt and saute 1 minute. | 7. Increase the heat to medium and simmer for about 2 to 3 minutes, until the vegetables are cooked through and the sauce is bubbly. Add the fish back into the sauce during the final minute of cooking. | 8. Transfer the fillets to a platter, spoon the sauce over and sprinkle with freshly ground pepper and the torn basil and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
halibut fillet	1 1/2		rinsed	605.2014	0.0	134.6403	3.4
salt				-	-	-	-
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
shallot	2		minced	230.4	53.76	8.0	0.32
tomato	2	cups	peeled diced drained	82.8	18.36	4.32	0.72
kalamata olive	3/4	cup	pitted	605.2014	0.0	134.6403	3.4
caper	3	tablespoons		5.934	1.2616	0.6089	0.2219
red pepper flake	1/8	teaspoon		605.2014	0.0	134.6403	3.4
balsamic vinegar	1	teaspoon		4.664	0.9026	0.026000000000000002	0.0
black pepper			ground	-	-	-	-
basil leaf	6 -8			605.2014	0.0	134.6403	3.4

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.