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Halibut with Chunky Tomato Salsa

Halibut with Chunky Tomato Salsa




4 servings


40 minutes


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  • 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



  1. 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.
  2. Heat oil in skillet over medium-high heat. Sauté fish, covered, 8 to 10 minutes or until fish flakes easily with a fork.
  3. To serve, ladle tomato salsa over fish.


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