Halibut with Anchovy-Stuffed Olives, Red Peppers and Oregano

• 4 halibut or sea bass fillets (about 5 ounces each)
• Salt and freshly ground black pepper
• 1 tablespoon olive oil
• 1 cup diced roasted red peppers
• 1/3 cup anchovy or jalapeno stuffed olives, halved crosswise
• 1/4 cup vermouth or dry white wine
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/4 cup freshly chopped basil leaves

1. Season both sides of fish fillets with salt and black pepper.
2. Heat oil in a large skillet over medium-high heat.
3. Add halibut and cook 2 minutes per side, until golden brown.
4. In a medium bowl, combine red peppers, olives, vermouth, garlic, and oregano.
5. Add mixture to pan and bring to a simmer.
6. Cook 2 minutes, until fish is fork-tender.
7. Remove from heat, transfer to a serving platter and top with basil.

bass, salt, olive oil, red peppers, anchovy, white wine, garlic, oregano, basil

Taken from www.foodnetwork.com/recipes/robin-miller/halibut-with-anchovy-stuffed-olives-red-peppers-and-oregano-recipe.html (may not work)