I made this Fri. It was pretty good but I felt like it needed a little
something more.
I did bring out some lime slices and squeezed it over the fish once
plated and that seemed to help but I just want a little more oomph to
the dish.
I was thinking of just a little, not too much, red pepper flakes, or
maybe more of the olives and capers.

What do you think?

I served it with a side of spaghetti dressed in pesto and grilled
asparagus that was topped with some freshly grated Parmesan cheese.
http://i30.tinypic.com/15rmo10.jpg

If it wasn't for the pesto it would have been a pretty bland meal.
I know, two greens on the plate, oh well.

@@@@@ Now You're Cooking! Export Format

Halibut in Sicilian Sauce

fish

1/4 cup all purpose flour
salt and freshly ground black pepper
8 ozs halibut fillets; 1 inch thick
3 tablespoons extra virgin olive oil
1/2 small onion; finely diced
1 rib celery; finely diced
1/2 cup chopped tomatoes, peeled seeded; optional
2 tablespoons green olives, pitted; coarsely chopped
2 tablespoons pine nuts; toasted
2 tablespoons raisins; plumped in hot water
1 tablespoon capers; rinsed
1 clove garlic; finely minced
1/4 cup dry white wine


Using the 1/4 cup of flour, lightly flour the fillets, shaking off
excess flour.
In a sauté pan, heat about 1 tablespoon of oil. Sauté the fish on both
sides until lightly golden brown. Remove the fish.
In the same sauté pan heat 2 tablespoons of olive oil over medium
heat. Add the onions and celery and sauté until the onion are
translucent and the celery softened.
Add the tomatoes if using, (I didn't) and simmer for a few
minutes until it starts to thicken slightly.
Add the olives, pine nuts, raisins, capers, garlic and wine.
Add the sautéd fish back to the pan and cover and simmer gently over
low heat until the fish is just cooked through.

** Exported from Now You're Cooking! v5.84 **

koko
--
There is no love more sincere than the love of food.
George Bernard Shaw
www.kokoscorner.typepad.com
updated 6/25