My way: NYT's seared halibut

It's this or the highway

The recipe is called Seared Halibut with Anchovies, Capers, and Garlic, but I ran out of anchovies and I don’t like capers. So…I went rogue. But I couldn’t have done it without the ideas and structure of the original. First, I swapped in green cerignola olives for the capers (briny and arguably muchbetterthancapersI’msorry!); I caramelized some shallots; I added chopped heirloom tomatoes at the end; and I finished it with some fresh basil. Oh, and I had some leftover roasted eggplant* in the fridge, which got chucked in there, too. LISTEN, I can’t always play by the rules.

I apologize for the poor photography, I have no plans to get better at it.

My Way: Seared Halibut with Tomatoes and Garlic
Adapted from NYT Cooking

2 tablespoons extra virgin olive oil

2 tablespoons butter

1 ½ to 2 pounds halibut (ideally skinless, but skin-on is fine)

Salt and pepper to taste

1 shallot, thinly sliced

1 tablespoon or more minced garlic

1 big handful of green olives, pitted and sliced

½ cup dry white wine

Chopped fresh basil for garnish