LibreRecipes

Fish Steaks Braised with Bell Peppers, Olives, and Lemons

Rating

Braising is an excellent way to keep fish steaks moist and flavorful.

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 tablespoon chopped fresh Italian parsley

Extra-virgin olive oil

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.
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.
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.
Divide fish and sauce among shallow bowls; drizzle with extra-virgin olive oil.