"Paul M. Cook" > wrote in message
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>
> > wrote in message
> ...
>>
>> I made this Fri. It was pretty good but I felt like it needed a little
>> something more.
>> I did bring out some lime slices and squeezed it over the fish once
>> plated and that seemed to help but I just want a little more oomph to
>> the dish.
>> I was thinking of just a little, not too much, red pepper flakes, or
>> maybe more of the olives and capers.
>>
>> What do you think?
>>
>> I served it with a side of spaghetti dressed in pesto and grilled
>> asparagus that was topped with some freshly grated Parmesan cheese.
>> http://i30.tinypic.com/15rmo10.jpg
>>
>> If it wasn't for the pesto it would have been a pretty bland meal.
>> I know, two greens on the plate, oh well.
>>
>> @@@@@ Now You're Cooking! Export Format
>>
>> Halibut in Sicilian Sauce
>>
>> fish
>>
>> 1/4 cup all purpose flour
>> salt and freshly ground black pepper
>> 8 ozs halibut fillets; 1 inch thick
>> 3 tablespoons extra virgin olive oil
>> 1/2 small onion; finely diced
>> 1 rib celery; finely diced
>> 1/2 cup chopped tomatoes, peeled seeded; optional
>> 2 tablespoons green olives, pitted; coarsely chopped
>> 2 tablespoons pine nuts; toasted
>> 2 tablespoons raisins; plumped in hot water
>> 1 tablespoon capers; rinsed
>> 1 clove garlic; finely minced
>> 1/4 cup dry white wine
>
>
> I'd add some chopped fresh parsely to the dish.


Thinking more about it, I'd substitute the pasta for garlic mashed potatoes
mixed with a generous amount of butter. The pesto would go in the sauce for
the halibut.

Paul