- Prep Time
- 10 mins
- Total Time
- 25 mins
- Serves
- 4
Ingredients
- 2 tbsp
- olive oil
- 30 mL
- 4
- anchovies, minced
- 2
- garlic cloves, minced
- pinch chili flakes
- 1 cup
- tomato sauce
- 250 mL
- 1/4 cup
- dry white wine
- 60 mL
- 1/2 cup
- coarsely chopped pitted black olives
- 125 mL
- 2 tbsp
- capers, drained well
- 30 mL
- 4
- halibut fillets or other white-fleshed fish
- 5 oz/150 g each
- 2 tbsp
- chopped fresh basil
- 30 mL
Method
- Step 1
- Place large cast-iron or other flame-safe skillet on grill of barbecue preheated to medium-high heat.
- Step 2
- Add oil to skillet. Stir in anchovies, garlic and chili flakes; cook until fragrant, about 1 min. Mix in tomato sauce, wine, olives and capers; simmer 2 to 3 min. to thicken. Lay fish in sauce. Close lid of barbecue; cook 6 to 8 min., or until fish is just cooked through.
- Step 3
- Plate fish in shallow bowls. Spoon over sauce. Sprinkle with basil to serve.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.