Recipe created by chef Christopher Cina exclusively for Denver Post readers. Cina cooks at Hideaway Steakhouse (2345 W. 112th Ave., Westminster, 303-404-9939, hideawaysteakhouse ) Serves 2.
Ingredients
FOR THE STEWED TOMATOES
1/2 ounce (a good glug) olive oil
1 teaspoon garlic, minced
2 heirloom tomatoes
2 tablespoons capers
2 tablespoons water
Kosher salt
1 tablespoon basil, chopped
KALAMATA OLIVE PESTO
1 cup Kalamata olives
1 cup fresh basil (about 1 1/2ounces)
1 cup shredded Parmesan cheese (about 4 ounces)
1/2 cup slivered almonds (about 2 1/2 ounces)
1/4 cup garlic cloves (6-8 cloves)
1/2 cup olive oil
Kosher salt
TO SERVE
2 pieces of halibut (about 6 ounces each) or other fish of your choice
A little olive oil
Directions
Make the stewed tomatoes: Heat a small sauce pot over low heat. Add the oil and garlic; sweat the garlic for 30 seconds. Add the tomatoes, capers, water and a pinch of kosher salt. Cover tightly and simmer over low heat for 10-12 minutes. Once the tomatoes begin to release their juices, add the basil, stir well and remove from heat. Leave covered until you’re ready to serve.
Make the pesto: Place the olives in a small sauce pot and cover with water. Bring to a boil and remove from heat, allow the olives to steep until they come to room temperature.
In a food processor, combine the basil, Parmesan, almonds, cooled olives and garlic, and puree till smooth. Slowly add the oil in a slow stream until emuslified. Adjust seasoning with salt as needed.
To serve: Sear, grill or poach two 6-ounce pieces of halibut or other fish, depending upon your own preference. I prefer to sear the halibut in a hot pan with a little oil, then finish the halibut in a 350 degree oven until it reaches desired doneness.
Place the fish on top of the tomato sauce and garnish with a spoonful of the pesto.
