|Total Time||1 hour|
This is one of those dishes that materialized when I set out to follow a recipe — this one from Diane Kochilas’s book The Glorious Foods of Greece — but ended up with something a little different. Depending on the season (and your time), you can substitute canned tomatoes and peppers for fresh, as well as another kind of meaty white fish.
|2||Tbsp. extra-virgin olive oil|
|1||red or yellow onion, thinly sliced|
|2||roasted red peppers, thinly sliced (reserve any liquid)|
|¾||cup cherry or grape tomatoes, cut in half (or ¾ cup canned tomatoes, chopped, with juice)|
|1½||tsp. Spanish smoked paprika|
|4||wild-caught Pacific halibut steaks or fillets|
|~||Salt to taste|
This content is from the Culinate Kitchen collection.
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