Recipe information
Yield
4 Servings
Ingredients
4
tablespoons olive oil, divided
1
large onion, thinly sliced
1
red bell pepper, thinly sliced
2
garlic cloves, chopped
1
cup Kalamata olives, pitted, coarsely chopped
2
lemons, halved lengthwise, cut crosswise into thin slices
1
cup dry white wine
4
8-to 9-ounce fish steaks (such as halibut or salmon; each 1 inch thick)
1
chopped fresh Italian parsley
Extra-virgin olive oil
Need to make a substitution?
Preparation
Step 1
Heat 2 tablespoons olive oil in heavy large saucepan over medium-high heat. Add onion and bell pepper. Sauté until onion is translucent, about 12 minutes. Add garlic and stir 1 minute. Add olives, lemons, and wine and bring to boil.
Step 2
Meanwhile, heat 2 tablespoons olive oil in heavy large skillet over high heat. Sprinkle fish steaks with salt and pepper. Add to skillet and sauté until first side browns, about 2 minutes.
Step 3
Turn fish over. Add bell pepper mixture and juices; add parsley. Reduce heat to medium; simmer uncovered until fish is just opaque in center, about 5 minutes. Season with salt and pepper.
Step 4
Divide fish and sauce among shallow bowls; drizzle with extra-virgin olive oil.