Quick Halibut Provencal

• 2 tablespoons olive oil
• 1 1/2 lbs halibut fillets, rinsed and patted dry (2 fillets)
• salt
• 2 garlic cloves, minced
• 2 shallots, minced
• 2 cups tomatoes, peeled, diced and drained (I use Muir Glen organic)
• 3/4 cup kalamata olive, pitted
• 3 tablespoons capers
• 1/8 teaspoon red pepper flakes
• 1 teaspoon balsamic vinegar
• fresh ground black pepper
• 6 -8 basil leaves, torn

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.

olive oil, salt, garlic, shallots, tomatoes, kalamata olive, capers, red pepper, balsamic vinegar, fresh ground black pepper, basil

Taken from www.food.com/recipe/quick-halibut-provencal-161430 (may not work)