I have always loved a great pasta sauce. And cacciatore just fits the bill. Quick easy and simple. This is something I’ve wanted to make for quite a while. And it turned out AMAZING.
One Skillet Halibut Cacciatore
- 3/4 lb Halibut
- 1 cup red onion, coarsely sliced
- 8 ounces mushrooms, thickly sliced
- 3 tablespoons extra virgin olive oil
- 1/2 of each red, yellow & green bell pepper, sliced
- 1 medium tomato, finely chopped
- 3/4 cup Homemade Tomato sauce
- 1/2 cup white wine,
- 3 medium cloves garlic, chopped
- 1 teaspoon dry thyme
- 2 teaspoons dry oregano
- salt and pepper, to taste
- basil leaves, chopped
- Pasta, cooked according to package
- Dry & Season Halibut with salt and freshly ground black pepper. Set aside until ready to serve pasta. Halibut take about 5 minutes to cook.
- Add remaining olive oil to the same skillet. Add chopped onion, peppers, mushrooms; sauté until onion is tender.
- Stir in chopped tomato, tomato sauce, white wine, garlic, thyme, oregano, salt, pepper, and chopped basil. Bring to a boil and cook over medium heat until liquid has evaporated & sauce has thickened.
- Add oil to pan and bring to very high heat. Add halibut and sear. Flip about 3 minute in and see that fish is seared to golden brown.
- Plate pasta, top with sauce and add halibut. Sprinkle some chopped basil.