Tomatoes, olives and shallots pair with tender halibut steaks to make a colorful, flavorful dish in just 30 minutes! It's like a trip to the Greek Isles without leaving your kitchen.
cost per recipe: $30.15
The price is determined by the national average.
pounds halibut steak(about 4 steaks)
cup all-purpose flour
tablespoons olive oil
cup Swanson® Chicken Broth or Swanson® Chicken Stock
teaspoons dried oregano leaves, crushed
can (14.5 ounces) diced tomatoes, drained
cup pitted kalamata olives, sliced
ounces (1 package) couscous, prepared according to package directions
Coat the fish with the flour.
Heat 2 tablespoons oil in a 12-inch skillet over medium-high heat. Add the fish and cook for 5 minutes or until it's well browned on both sides and flakes easily when tested with a fork. Remove the fish from the skillet, cover and keep warm.
Reduce the heat to medium. Heat the remaining oil in the skillet. Add the shallots and cook and stir for 1 minute. Stir in the broth, oregano, tomatoes and olives and heat to a boil. Cook for 5 minutes or until the sauce is slightly thickened. Serve the sauce with the fish and couscous.