Halibut with Chunky Tomato Salsa


Not the typical tomato salsa! This is a rich wine based tomato sauce, with a hint of sweet licorice, ladled over fillets of pan fried halibut.

-- Serves
SKILL LEVEL 4 servings
1-1/2 cups fresh tomatoes, peeled and chopped
1/4 cup white wine OR water
1/4 teaspoon lightly crushed anise seed
1 teaspoon garlic minced
1/2 teaspoon minced onion
1/4 teaspoon orange peel
1/4 teaspoon black fine grind pepper
1/2 teaspoon salt
1 teaspoon arrowroot
2 tablespoons finely chopped black olives
1 tablespoon Mazola® Right Blend Oil
4 fillets (6 ounces each) halibut
Combine tomatoes, wine, anise seed, garlic, onion, orange peel, pepper and salt in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to medium and add corn starch; simmer 2 to 3 minutes or until thickened. Do not boil. Remove from heat; stir in olives. Cover and keep warm.

Heat oil in skillet over medium-high heat. Sauté fish, covered, 8 to 10 minutes or until fish flakes easily with a fork.

To serve, ladle tomato salsa over fish.

Total Time
Cook Time 15 minutes
Nutrition Facts
Valeur nutritive

Per Serving / Par portion
1 fillet w 1/4 cup salsa
Calories  313
Fat / Lipides  9 g
Saturated / saturés  1 g
Carbohydrate / Glucides  7 g
Fibre / Fibres  1 g
Sugars / Sucres   g
Cholesterol / Cholestérol  70 mg
Protein / Protéins  46 mg
Sodium  456 mg
Potassium   mg
Calcium   mg
Iron / Fer   mg

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