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Halibut with Chunky Tomato Salsa

  • Beginner
  • 4 servings
  • 40 min
Baking Success Or Baking Mess


1-1/2 cups fresh tomatoes, peeled and chopped
1/4 cup white wine OR water
1/4 teaspoon lightly crushed anise seed
1 teaspoon garlic minced
1/2 teaspoon minced onion
1/4 teaspoon orange peel
1/4 teaspoon black fine grind pepper
1/2 teaspoon salt
1-1/2 teaspoon Fleischmann's® Corn Starch
2 tablespoons finely chopped black olives
1 tablespoon Mazola® Right Blend Oil
4 fillets (6 ounces each) halibut


Combine tomatoes, wine, anise seed, garlic, onion, orange peel, pepper and salt in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to medium and add corn starch; simmer 2 to 3 minutes or until thickened. Do not boil. Remove from heat; stir in olives. Cover and keep warm.

Heat oil in skillet over medium-high heat. Sauté fish, covered, 8 to 10 minutes or until fish flakes easily with a fork.

To serve, ladle tomato salsa over fish.

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