Quick Halibut Provencal - cooking recipe

Ingredients

2 tablespoons olive oil
1 1/2 lbs halibut fillets, rinsed and patted dry (2 fillets)
salt
2 garlic cloves, minced
2 shallots, minced
2 cups tomatoes, peeled, diced and drained (I use Muir Glen organic)
3/4 cup kalamata olive, pitted
3 tablespoons capers
1/8 teaspoon red pepper flakes
1 teaspoon balsamic vinegar
fresh ground black pepper
6 -8 basil leaves, torn

Preparation

Heat the oil in a large nonstick saute pan over medium-high heat.
Lightly season the fish with salt and add the fillets to the pan and sear until they have good color, about 4 minutes.
Turn over the fillets, reduce the heat to low and cook 1 minute.
Remove the fish to a plate and keep warm.
Add the garlic and shallots to the pan and cook, stirring, for 1 minute.
Add the tomatoes, olives, capers, pepper flakes, vinegar and one-half teaspoon salt and saute 1 minute.
Increase the heat to medium and simmer for about 2 to 3 minutes, until the vegetables are cooked through and the sauce is bubbly. Add the fish back into the sauce during the final minute of cooking.
Transfer the fillets to a platter, spoon the sauce over and sprinkle with freshly ground pepper and the torn basil and serve immediately.