Provencial Fish Pistou


  • 1 tablespoon olive oil
  • 4 (6 oz.) boneless, skinless halibut fillets
  • 1 (15 oz.) can tomatoes, chopped
  • 1 (4.25 oz.) can California Black Ripe Olives, sliced
  • 2 tablespoons prepared pesto


  1. Heat oil in a large high sided sauté pan over high heat.
  2. Season halibut with salt and pepper to taste and place in pan.
  3. Turn heat down to medium high and cook for 3-5 minutes until golden.
  4. Flip fish over and cook for 2-3 more minutes.
  5. Stir tomatoes, California Ripe Olives and pesto into pan.
  6. Cover and cook over a low simmer for 3-5 minutes until heated through and sauce is slightly thickened. Serve fish topped with sauce.