Halibut and Antipasto Salad

Ingredients 

1/2 pound Halibut

1 jar roasted marinated red peppers, sliced

1 jar hearts of Palm, chopped into 1/2 pieces

2 tablespoons capers

6 slices salami, cut into strips

2 cloves garlic, minced

1 tablespoon butter

1 wedge of lemon

Salt, pepper and crushed red pepper to taste

Start by putting a sprinkling of salt and pepper on the fish.  I like to wrap the fish in aluminum foil like a present to keep it from stinking up the house. Place the wrapped fish in a sauté pan and cover with a lid. Cook for ~10 minutes, depending on the thickness. When it is finished cooking, unwrap the foil and add 1 clove garlic and butter. Wrap it back up to allow the butter to melt for about one minute. Take it out of the foil and squeeze the lemon juice over the fish.

Meanwhile, combine the roasted red pepper, hearts of Palm, capers, salami, 1 clove of garlic and a sprinkle of salt and pepper in a bowl.