Halibut Steaks With Olive Caper Sauce
Published April 19, 1986
- Total Time
- 50 minutes
- Rating
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Ingredients
2 halibut steaks about 1 inch thick (about 1 ¾ pounds)
2 tablespoons olive oil
2 medium onions, chopped
1 clove garlic, minced
1 ½ cups red wine
1 ½ cups fish or chicken stock
2 tablespoons tomato puree
¼ cup ground walnuts
Freshly ground pepper
¼ cup pitted oil-cured olives
¼ cup capers, drained
Nutritional analysis per serving (4 servings)
14 grams carbs; 100 milligrams cholesterol; 421 calories; 8 grams monosaturated fat; 4 grams polyunsaturated fat; 2 grams saturated fat; 15 grams fat; 2 grams fiber; 548 milligrams sodium; 41 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut the halibut steaks in half. Wipe them dry with paper towels and coat them on both sides with one tablespoon of the olive oil. Set aside.
- Step 2
Heat the remaining oil in a heavy saucepan. Saute the onion and garlic until soft. Add the wine, stock and tomato puree. Cover and simmer gently for 20 minutes.
- Step 3
Preheat broiler.
- Step 4
Remove the cover from the sauce and reduce by half. Meanwhile, broil the halibut steaks on both sides until cooked (about 5 minutes on each side).
- Step 5
Stir the walnuts into the sauce. It should be quite thick. Season with pepper and add the olives and capers.
- Step 6
Place the steaks on heated plates and cover each one with the sauce. Serve immediately.
Private Notes