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