Ingredients
- 2 halibut steaks about 1 inch thick (about 1 3/4 pounds)
- 2 tablespoons olive oil
- 2 medium onions, chopped
- 1 clove garlic, minced
- 1 ½ cups red wine
- 1 ½ cups fish or chicken stock
- 2 tablespoons tomato puree
- ¼ cup ground walnuts
- Freshly ground pepper
- ¼ cup pitted oil-cured olives
- ¼ cup capers, drained
- Nutritional Information
Nutritional analysis per serving (4 servings)
388 calories; 15 grams fat; 2 grams saturated fat; 7 grams monounsaturated fat; 4 grams polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 41 grams protein; 98 milligrams cholesterol; 543 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Cut the halibut steaks in half. Wipe them dry with paper towels and coat them on both sides with one tablespoon of the olive oil. Set aside.
- Heat the remaining oil in a heavy saucepan. Saute the onion and garlic until soft. Add the wine, stock and tomato puree. Cover and simmer gently for 20 minutes.
- Preheat broiler.
- Remove the cover from the sauce and reduce by half. Meanwhile, broil the halibut steaks on both sides until cooked (about 5 minutes on each side).
- Stir the walnuts into the sauce. It should be quite thick. Season with pepper and add the olives and capers.
- Place the steaks on heated plates and cover each one with the sauce. Serve immediately.
50 minutes
Dining and Cooking