Halibut With Capers, Tomatoes, And Olives!

• 24 ounces halibut fillets
• 4 tablespoons olive oil, divided
• 2 large shallots, chopped
• 1/2 cup flour
• 1/2 teaspoon crushed red pepper flakes
• 5 plum tomatoes (seeded and chopped)
• 1/2 cup kalamata olive (pitted and chopped)
• 1/2 cup fresh basil, divided
• 1 tablespoon capers (I use more)
• 1 (6 ounce) can clams (with juice!, can use clam juice only if you prefer)
• 1/4 cup dry white wine

1. Season fish with salt and pepper and dredge in flour.
2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
3. Add fish and saute' until lightly browned and opaque in the center (4 minutes per side) and then transfer to platter.
4. Heat the remaining olive oil in the same skillet and add shallots and crused red pepper. Saute' for 1 minute.
5. Mix in the tomatoes, olives, 1/4 cup basil and capers. Add the clams and wine.
6. Boil until sauce thickens slightly, about 5 minutes).
7. Mix in 1/4 cup of basil. Season sauce with salt and pepper and spoon over fish.

olive oil, shallots, flour, red pepper, tomatoes, kalamata olive, fresh basil, capers, clam juice, white wine

Taken from www.food.com/recipe/halibut-with-capers-tomatoes-and-olives-317355 (may not work)