Halibut Provençal with Tomatoes and Zucchini

Name: Halibut Provençal with Tomatoes and Zucchini
Yield: serves 4 to 6
Ingredients: 3 tablespoons olive oil, plus more for the pan; 1 onion, preferably Vidalia, chopped; 3 large cloves garlic, finely chopped; 1 tablespoon chopped fresh thyme, plus thyme sprigs for garnish; 2 small zucchini, chopped; 2 tomatoes, cored, seeded, and chopped; 20 kalamata or other brine-cured black olives, pitted and halved; 1 tablespoon red wine vinegar; Coarse salt and freshly ground black pepper; 4 (6-ounce) halibut fillets, skinned, or 1 large (24-ounce) fillet, skinned

December 9, 2011

Halibut caught in the Pacific Ocean, in the northern areas near Alaska, and in the Bering Sea are caught by long-lining, which uses a central fishing line with smaller lines of baited hooks attached. This method is far less destructive to the marine habitat than the trawling methods used in the Atlantic. So, try to find Pacific halibut; alternatives include mako shark or farm-raised sturgeon. This recipe would also work well with a thick fillet of wild salmon. It’s important to cook the vegetables first to evaporate their moisture and concentrate their flavors. While cooking, the fish makes a lovely, fragrant broth, perfect to serve over grits, rice, or instant couscous in a shallow bowl.

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