Halibut Provencal Recipe

Halibut Provencal Recipe

  • 1 1/3 pounds halibut steaks (about 1 inch thick), rinsed and patted dry
  • 1/4 cup thinly sliced garlic
  • 3 tablespoons O Organics Olive Oil
  • 1 1/2 cups Safeway SELECT Vodka Pasta Sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1/2 cup pitted, halved kalamata olives
  1. If necessary, cut fish into 4 or 5 equal portions. Arrange fish in a single layer in a close-fitting casserole (about 8- by 12-inches) with a little space between pieces. (Use recommended casserole size; larger dish may cause sauce to dry out.)
  2. In an 8- to 10-inch frying pan over high heat, stir or shake garlic in oil until lightly browned, about 4 minutes; with a slotted spoon, transfer garlic to paper towels to drain.
  3. Leave 1 tablespoon oil in pan (discard remainder). Add pasta sauce. In a cup, blend cornstarch and water; stir into sauce. Stir on high heat until sauce begins to thicken but not boil.
  4. Spoon sauce evenly over fish. Sprinkle with garlic and olives. Bake in 400 degrees F oven until fish no longer looks wet in center of thickest part (cut to test), 20 to 25 minutes. Lift out portions with a wide spatula (discard skin if desired) and spoon sauce over fish.
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