Favorite - This is an all time favorite
This is based on a dish we had at Molyvos. We liked it so much, we reverse engineered it and improved it.
Greek Halibut
Greek Halibut
2 large tomatoes or more small ones
2 medium red bell peppers
olive oil
1 cup pitted kalamatas olives
4 tbsp capers
4 sprigs fresh oregano
1 bunch asparagus
2 lbs halibut (or other firm fleshed white fish)
black pepper
barley, rice, ourzo, or quinoa
1) Broil the tomatoes and red bell peppers until black and blistered. Turn the tomatoes when ready, so they are charred on both sides.
2) Peel and cut up the tomatoes and cook in a pan with some olive oil for about 5-10 minutes, until they lose structural integrity. Start with high heat and lower to medium as they cook.
3) Peel the red peppers and cut into 1/2" pieces and add to the tomato sauce and continue to cook. Add a bit of water to maintain a soupy consistency.
4) Add the capers and pitted kalamatas olives broken into chunks.
5) Peel and cut the asparagus into 1" chunks. Add asparagus and oregano to the cooking mix. Cook until the asparagus are cooked.
6) Add the halibut, cut into big chunks, so it poaches in the liquid. Add water if needed so it is covered properly. Turn the halibut as necessary. Cook until it flakes all the way through.
Serve with prepared barley, rice, ourzo pasta, quinoa or other starchy base.