From “Anna Getty’s Easy Green Organic,” by Anna Getty (Chronicle Books). Serves 6. This recipe is easily cut in half.
Ingredients
1 1/2 cups seeded and finely chopped plum tomatoes (about 3 tomatoes)
2 tablespoons capers, drained and coarsely chopped
3 tablespoons finely chopped red onion
3/4 cup cubed feta cheese ( 1/4-inch cubes)
12 Greek olives, pitted and finely chopped
1 teaspoon minced fresh thyme
1 tablespoon olive oil
Salt and pepper to taste
6 halibut fillets, about 8 ounces each
1 cup white wine
10 whole peppercorns
6 whole fresh basil leaves, plus 4 leaves thinly sliced for garnish
Directions
Make the salsa. In a medium bowl, mix together tomatoes, capers, onion, feta, olives, thyme, olive oil, salt and pepper. Set aside.
Spray a collapsible steaming rack with cooking spray and place 2-3 halibut fillets on the rack, skin-side down. Sprinkle the fillets with salt and pepper.
In a medium pot, bring the wine, peppercorns, whole basil leaves and 1 cup of water to a boil. Lay the rack with the fillets in the pot, cover, and steam the fish for 9 to 10 minutes. Gently transfer the steamed halibut fillets to a plate and cover with a domed lid to keep warm. Repeat to cook the remaining fillets.
Serve the steamed halibut on individual plates with Greek salsa on top. Garnish with ribbons of basil.
