- Prep Time
- 10 mins
- Total Time
- 25 mins
- Serves
- 4
Ingredients
- 2 tbsp
- olive oil
- 30 mL
- 4
- anchovies, minced
- 2
- garlic cloves, minced
- pinch chili flakes
- 1 cup
- tomato sauce
- 250 mL
- 1/4 cup
- dry white wine
- 60 mL
- 1/2 cup
- coarsely chopped pitted black olives
- 125 mL
- 2 tbsp
- capers, drained well
- 30 mL
- 4
- halibut fillets or other white-fleshed fish
- 5 oz/150 g each
- 2 tbsp
- chopped fresh basil
- 30 mL
Method
Step 1
Place large cast-iron or other flame-safe skillet on grill of barbecue preheated to medium-high heat.
Step 2
Add oil to skillet. Stir in anchovies, garlic and chili flakes; cook until fragrant, about 1 min. Mix in tomato sauce, wine, olives and capers; simmer 2 to 3 min. to thicken. Lay fish in sauce. Close lid of barbecue; cook 6 to 8 min., or until fish is just cooked through.
Step 3
Plate fish in shallow bowls. Spoon over sauce. Sprinkle with basil to serve.
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