Halibut with Capers, Olives, and Tomatoes

Ingredients

• 4 6- to 7-ounce halibut fillets
• All purpose flour
• 4 tablespoons olive oil
• divided
• 2 large shallots
• chopped
• 1/4 teaspoon dried crushed red pepper
• 4 plum tomatoes
• seeded
• chopped
• 1/2 cup chopped pitted Kalamata olives
• 1/2 cup chopped fresh basil
• divided
• 1 tablespoon drained capers
• 1/3 cup bottled clam juice
• 1/4 cup dry white wine

Instructions

1. Sprinkle fish with salt and pepper.
2. Dredge in flour.
3. Heat 2 tablespoons oil in heavy large skillet over medium-high heat.
4. Add fish and saute until lightly browned and just opaque in center, about 4 minutes per side.
5. Transfer fish to platter.
6. Heat remaining 2 tablespoons oil in same skillet.
7. Add shallots and crushed red pepper; saute 1 minute.
8. Mix in tomatoes, olives, 1/4 cup basil, and capers.
9. Add clam juice and wine.
10. Boil until sauce thickens slightly, about 4 minutes.
11. Mix in 1/4 cup basil.
12. Season sauce with salt and pepper.
13. Spoon sauce over fish.