2 tablespoons olive oil 1 1/2 pounds halibut fillets (2 fillets), rinsed and patted dry Salt 2 cloves garlic, minced 2 shallots, minced 2 cups canned diced tomatoes, drained 3/4 cup pitted kalamata olives 3 tablespoons capers 1/8 teaspoon red pepper flakes 1 teaspoon balsamic vinegar Freshly ground black pepper 6 to 8 basil leaves, torn

Step 1 Heat the oil in a large nonstick saute pan over medium-high heat. Lightly season the fish with salt. Add the fillets to the pan and sear until they have good color, about 4 minutes.

Step 2 Turn over the fillets, reduce the heat to low and cook 1 minute. Remove the fish to a plate and keep warm.

Step 3Add the garlic and shallots to the pan and cook, stirring, for 1 minute. Add the tomatoes, olives, capers, pepper flakes, vinegar and one-half teaspoon salt. Saute 1 minute. Increase the heat to medium and simmer for about 2 to 3 minutes, until the vegetables are cooked through and the sauce is bubbly. Add the fish back into the sauce during the final minute of cooking.

Step 4Transfer the fillets to a platter, spoon the sauce over and sprinkle with freshly ground pepper and the torn basil. Serve immediately.

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