Halibut alla Livornese

“Halibut alla Livornese


(Serves 4)
  • Four 4 ounce pieces halibut (or other meaty white fish)
  • 1 jar of Donatella’s Marinara Sauce
  • 1 tablespoon capers
  • 1/4 cup pitted green olives
  • Chopped Parsley, for garnish


  • Simmer the marinara sauce in a skillet with capers, and pitted green olives.
  • Add the halibut, cover, and cook until firm and the flesh easily flakes, about 8-10 minutes.
  • Serve topped with chopped parsley.

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