It’s fresh halibut season-woohoo! Halibut is one of my favorite fish and it’s even more amazing when you can get it fresh. If halibut is unavailable you can use any firm white fish, such as snapper, grouper, sea bass or rock cod in this dish. This recipe is from the Williams-Sonama website.

Ingredients:

¼ cup pine nuts

4 halibut fillets, 6-7 ounces each

Sea salt and freshly ground pepper to taste

4 Tbs extra virgin olive oil

1/3 cup dry white wine

1 ½ Tbs finely mince garlic

5 Tbs fresh basil leaves, shredded

½ cup Mediterranean style green and/or black olives, pitted

Preheat oven to 350°

Spread the pine nuts on a baking sheet and toast in the oven until they take on color and are fragrant, 5-8 minutes.

Remove from the oven and set aside. Increase the oven temperature to 400°.

Season the fish fillets with salt and pepper. Place in a baking dish in which they fit in a single layer. In a small bowl, stir together the olive oil and wine, pour over the fish. Top the fish with the garlic and basil and then distribute the olives around the fillets. Cover with aluminum foil.

Bake until the fish is opaque throughout when pierced with a knife, 15-20 minutes. The timing will depend on the thickness of the fillets. Using a slotted spoon transfer the fish to warmed plates. Spoon the juices and olives from the baking pan over the fish and sprinkle the pine nuts on top.

Enjoy!