The Universe has a sense of humor. When we started this project we decided that the rotation was set in stone. No trading if you draw a recipe you don’t want to do. I commented that I hoped I didn’t get a squid assignment. So of course, I got not one but three. I survived the Squid and Artichoke Soup on May 18th with relish. Now that we are in the fish chapter two of my four recipes involve squid.

Technically, this recipe isn’t about squid, its about halibut. But I’ve always thought of halibut as a forgetable fish. To my taste, it is too mild to be interesting all by itself. So, the rich savory ingredients in the squid sauce are the real star of this dish.
It starts with chopped onion, garlic, chopped parsley, and whole squid cleaned and sliced into narrow rings.

After the squid has cooked for a few minutes, wine, then tomatoes are added. When the tomatoes begin to bubble the heat is turned down as low as possible, the pan is covered and allowed to cook for very slowly for about an hour. In her comment to my post on the squid artichoke soup Marcella said: “When you are cooking squid again, remember, either cook it seconds on very hot fire, or slowly, over a gentle simmer.”

When the squid feels tender to the fork, add salt and chili pepper, and cook for a few minutes longer, stirring frequently. The halibut steaks go on top of the sauce in a single layer; cooked for only about three minutes, then turned over and cooked another two minutes. Halibut is fast to cook, be careful not to leave it in too long.

This is a savory, flavorful, and delicious sauce recipe that I will definitely be making again. I think it would be good with other types of fish. I might try it with tuna next time.