Name: Halibut with Capers, Olives, and Tomatoes
Yield: Makes 4 servings
Ingredients: 4 6- to 7-ounce halibut fillets; All purpose flour; 4 tablespoons olive oil, divided; 2 large shallots, chopped; 1/4 teaspoon dried crushed red pepper; 4 plum tomatoes, seeded, chopped; 1/2 cup chopped pitted Kalamata olives; 1/2 cup chopped fresh basil, divided; 1 tablespoon drained capers; 1/3 cup bottled clam juice; 1/4 cup dry white wine

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Halibut with Capers, Olives, and TomatoesMICHAEL FALCONER

Mark Taylor of West Hartford, Connecticut, writes: "I started cooking out of necessity when I first graduated from college, since I couldn't afford to eat out. Having grown up watching my mother cook for our large family, I used her recipes. She was always trying new dishes whenever we had guests and sharing her adventurous attitude toward eating. These days, even though my wife and I both work, we still cook several times a week. Now I tend to rely on recipes I've picked up from restaurants and friends. I enjoy experimenting with different ingredients and figuring out new ways to improve a recipe, as I've done with the one here."

Serve the fish and sauce over couscous.

Recipe notes

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