Rating
tt1 P28
 2 oz Tantillo Extra Virgin Olive Oil
 3 anchovies fillets
 1/4 lb halibut
 1 lemon, juiced
 Sea salt and pepper
 2 cups grape tomatoes, halved
 1 bunch parsley (leaves only), chopped
 Drizzle of Tantillo Bliss
 2 tbsp capers
1

In a pan, heat up 1 oz. Tantillo Extra Virgin Olive Oil on high heat and mash in anchovies to melt them, remove from heat.

2

Meanwhile, season the fish on both sides with lemon juice, salt and pepper.

3

Drop into a pan of reaming hot Tantillo Extra Virgin Olive Oil and cook on both sides until crispy on the outside and white in the middle (about 5 minutes each side depending on thickness)

4

Remove fish from pan, de-grease, and put into anchovies oil, make sure to cover the fish with anchovies. In a small bowl, combine tomatoes, parsley, and Tantillo Bliss. Serve along fish and garnish with capers. Buon Appetito!

Ingredients

 2 oz Tantillo Extra Virgin Olive Oil
 3 anchovies fillets
 1/4 lb halibut
 1 lemon, juiced
 Sea salt and pepper
 2 cups grape tomatoes, halved
 1 bunch parsley (leaves only), chopped
 Drizzle of Tantillo Bliss
 2 tbsp capers

Directions

1

In a pan, heat up 1 oz. Tantillo Extra Virgin Olive Oil on high heat and mash in anchovies to melt them, remove from heat.

2

Meanwhile, season the fish on both sides with lemon juice, salt and pepper.

3

Drop into a pan of reaming hot Tantillo Extra Virgin Olive Oil and cook on both sides until crispy on the outside and white in the middle (about 5 minutes each side depending on thickness)

4

Remove fish from pan, de-grease, and put into anchovies oil, make sure to cover the fish with anchovies. In a small bowl, combine tomatoes, parsley, and Tantillo Bliss. Serve along fish and garnish with capers. Buon Appetito!

Sicilian Style Halibut