Halibut With Tomatoes, Capers & Olives
- 4 halibut fillets, about 1 inch thick
- 1 tablespoon red palm oil
- 1 sea salt and pepper
- 4 tablespoons olive oil, unrefined extra virgin
- 7 medium garlic cloves, minced
- 4 medium tomatoes, diced into 1 inch cubes
- 1/2 cup kalamata olives, halved
- 4 tablespoons fresh basil leaves, chopped
- 4 tablespoons capers, drained, rinsed
- 1 pinch crushed red pepper flakes
- Preheat oven to 450 degrees F.
- Melt red palm oil in an oven safe skillet over medium-high heat coating the pan well. Using a paper towel, wipe the pan if needed to absorb any excess oil. Place halibut fillets in pan, presentation side down (skin side up), and let it sizzle. Move the fish occasionally to prevent it from sticking. Sear until nicely browned. Flip the fillets so that the skin side is down and place in preheated oven for 10 minutes.
- Meanwhile, in a large skillet over a medium-low flame, heat the olive oil and add garlic. Cook for 1 minute but do not let the garlic brown. Add tomatoes, olives, capers and red pepper. Bring sauce to a brisk simmer and cook about 8 minutes, stirring frequently.
- Spoon sauce over fish and garnish with basil.
Red palm oil contains alpha and beta-carotene, lycopene, vitamin-E and several other vital carotenoids that act as powerful antioxidants, immune boosters, anti-aging and anti-cancer warriors. Even the vitamin E found in red palm oil is a unique form of vitamin E that is considered especially beneficially to humans. Add to this heart friendly omega-3 fatty acids from the halibut, immune boosting properties of the garlic and prostate friendly compounds in the tomatoes and you have one truly healthy dinner. It doesn’t get much better than this!