Poached Halibut in San Marzano Tomato Sauce with Olives (Paleo, GF)
Poached Halibut in San Marzano Tomato Sauce with Olives recipe. A healthy taste of Italy where halibut is poached in a sauce of San Marzano tomatoes, onions, shallots, chicken stock, herbs de provence, marjoram, and olives.
I’ve decided that poaching fish is the way to go. Not only because it is easy to do, but also because it results in perfectly cooked fish every time.
Like in this Poached Halibut in San Marzano Tomato Sauce with Olives recipe. The halibut gets poached in a dreamy sauce made of San Marzano tomatoes, onions, shallots, and chicken stock, and it is seasoned with herbs de provence, marjoram, and olives. It’s a healthy taste of Italy in a wintery bowl.
This Poached Halibut in San Marzano Tomato Sauce with Olives recipe is adapted from this Williams-Sonoma’s Halibut with Tomatoes, Olives and Marjoram recipe. I made it a few weeks ago, after looking for a different and unique way to make fish.
I was kind of bored with my normal fish routine, and this recipe was so different than anything that I had cooked before, that I decided it was worth a try.
Well, let me tell you, I was blown away at how delicious and easy the fish turned out! You literally make the sauce, and then let the fish cook inside of it. It really elevates the taste and quality of the dish.
So, I started tweaking the recipe to my liking… I used chicken stock and lemon juice instead of wine. I also added basil and herbs de provence, because those two spices taste fantastic with tomatoes.
And then I tweaked some of the proportions to fit my husband and I’s liking.
Ingredients needed to make this poached halibut recipe:
- halibut
- onion
- shallots
- red pepper flakes
- chicken stock
- lemon juice
- san marzano tomatoes
- basil
- herbes de provence
- olives
- dried marjoram
The result is this Poached Halibut in San Marzano Tomato Sauce with Olives recipe, which is my new favorite fish dish because it has sweet tomato sauce that has been seasoned with roasted onions and lots of basil and herbs de provence… which are my spirit spices.
The salty olives remind me of Provence and of Italy. And the imported San Marzano tomatoes really remind me of Italy and taste SO good.
I’m going to be using them for many more sauces, that’s for sure!
This Poached Halibut in San Marzano Tomato Sauce with Olives recipe is really quite dreamy and is a great way to add fish (omega 3s) to your diet.
Other fish recipes you may enjoy:
Dairy-free Pan Seared Salmon in Cream Sauce (Paleo, Whole30)
Foil Packet Lemon Rosemary Halibut (GF, Grain-free)
Poached Halibut in San Marzano Tomato Sauce with Olives (Paleo, GF)
Ingredients
- 2 tsp olive oil
- a scant 1 cup of diced yellow onion (this was one onion for me)
- 1/4 cup diced shallots (this was 2 medium shallots for me)
- 1/8 tsp red pepper flakes
- 1 cup chicken stock
- 3 Tbs lemon juice
- one (28 oz can) San Marzano tomatoes (with juices)
- ¼ tsp salt
- ¼ tsp ground black pepper
- 1 tsp basil
- 1 tsp herbs de provence , divided
- 1 lb halibut , cut into 1 1/2-inch pieces
- 1/2 cup of pitted kalamata olives that have been quartered lengthwise
- 1 tsp dried marjoram
Instructions
- Add 2 tsp of olive oil to a large sauté pan. Add the diced onion, diced shallots, and red pepper flakes to the pan and sauté over medium-high heat, while mixing often, until tender, about 6 minutes. Add the chicken stock and lemon juice and boil about 5 minutes. Add the Marzano tomatoes with their juices, and top with 1 tsp dried basil, ½ tsp herbs de provence, and salt and pepper to taste. Reduce the stovetop heat to medium and simmer for 10 minutes. Make sure to push down on the tomatoes until they break up.
- Season the fish with ¼ tsp salt, ¼ tsp black pepper, and ½ tsp herbs de provence. Add the fish to the pan and cover each piece in the sauce. Cover the pan and simmer until the fish is almost cooked through, about 4 minutes. Flip each fish piece over, add the olives and marjoram to the pan, mix, and let everything simmer until the fish is cooked all the way through, about 2 minutes.
- Remove the fish from the sauce, remove the skin (it should be easy to remove once the fish is cooked through), and then put the fish back into sauce prior to serving.
Notes
Nutrition
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