Shaynefully Delicious Halibut with Olives, Onions and Tomatoes

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

RICHMOND, Va. – “Chef Shon-YAY” AKA Shayne Rogers was back in the Virginia This Morning kitchen to share a light and flavorful dish that will want to add to your recipe collection, Halibut with Olives, Onions and Tomatoes. For more information you can visit

1.5 lb. Halibut, cut into big chunks (can substitute with Flounder)
Salt and pepper
1 T olive oil
1 large sweet onion, sliced
2 garlic cloves, crushed
1 c. vegetable stock
28 oz. can of crushed tomatoes
1 c green olives
2 T capers, chopped
Lemon zest and chopped parsley for garnish
Rice or pasta for serving

Heat the olive oil over medium heat in a heavy bottomed pan.  Add the onions and garlic and cook stirring occasionally for 5 minutes.  Add the salt , pepper, stock, tomatoes, olives and capers and bring to a simmer for about 10 minutes.  Nestle fish into the simmering liquid, cover, reduce heat to medium-low and cook until fish is cooked through, 5-7 minutes.  When the fish is fully cooked spoon over rice or pasta and top with parsley and lemon zest.