Baked Halibut is a meaty, very white and mild fish that is fast and easy to make. It works well with Italian flavors, and stays firm when baking, sauteing or grilling. Fresh halibut is best, but I have found frozen halibut steaks are also excellent to use. I made the savory Cherry Tomato, Kalamata Olives, and Sicilian Caper Berries sauce ahead of time. I brought it to room temperature and served it with the halibut hot out of the oven. Sicilian caper berries are very large capers still on the stem, and often served with an aperitif in Sicily like a snack. If you can’t find them in your grocery store, use regular capers in the jars.
Feast of the Seven Fishes: Baked Halibut with Cherry Tomatoes, Kalamata Olives and Caper Berries (Day Six)
- 4 8 ounce frozen Halibut steaks
- 6 cloves garlic minced
- 2 cups cherry tomatoes halved
- 4 tablespoons olive oil plus
- ½ cup white wine Pinot Grigio
- ⅓ cup Sicilian caper berries remove stems
- ⅓ cup Kalamata olives pitted
- Salt black pepper, red pepper flakes to taste
- 1 lemon sliced
Thaw frozen halibut steaks in refrigerator overnight.
In a skillet on the stove, saute garlic in 3 tablespoons olive oil until starts to toast. Add salt, black and red pepper, cherry tomatoes and let cook over medium heat for 2 minutes. Add wine and simmer another 5 minutes until the sauce starts to thicken. Stir in caperberries and olives. Heat through. Turn off heat and set aside to serve, or store in fridge until ready to use.
Line a baking sheet with parchment paper. Place several lemon slices on parchment and lay halibut on top of lemon. Drizzle remaining olive oil over fish. Bake in a 400 degree oven for 10 -15 minutes or until flaky and opaque.
Serve sauce over hot halibut.
The sauce can be made ahead of time and reheated before serving over halibut.