Serves: 5
Total Calories: 137

2 tablespoons olive oil
1/2 onion, minced
2 garlic cloves, minced
1/2 cup white wine
1 (8-ounce) can diced tomato
1 teaspoon salt
1/4 cup Kalamata pitted olives, chopped
3 teaspoons capers
1 teaspoon red pepper flakes (optional)
4 fish fillets - halibut or other firm fish
1/4 cup fresh parsley, chopped
pepper to taste

AT CAMP:
1. Heat oil in skillet over medium heat; add shallots and sauté three minutes.

2. Add garlic and sauté 1 minute.

3. Add wine and reduce by half.

4. Add tomatoes and salt; heat through (about 2 min.).

5. Add olives, capers and pepper flakes; add black pepper to taste; cook 5 min.

6. Nestle fish into sauce without overlapping.

7. Spoon sauce over fish.

8. Cook 6-8 min. or until fish is flaky and pulls apart easily when pierced with a fork.

9. Remove pan from heat; stir in parsley and serve.

Fun Fact:The approach of high winds is indicated by clouds tinged with red that float high at sunset.

Nutritional Facts:

Serves: 5
Total Calories: 137
Calories from Fat: 53

More Recipes from the In The Wild Chef Cookbook:
Amy’s Backpacking Cinnamon Rolls
Barbara’s Tortilla Soup
Beef Stroganoff
Biscuits and Gravy
Cervidae Finger Steaks
Citrus Grilled Fish
Chocolate French Toast
Cole’s Chicken Fajitas
Dad’s Cioppino
Easy, Cheesy Southern Jambalaya
Fadgen’s French Onion Noodle Bowl
Franklin’s Alpine Fish Fry
Fried Camp Pies
Fry Bread
George’s Clam Chowder
Herbed Tomato Rice
Margo’s Ratatouille
Mt. Borah Baggie Omelet
Pettit Lake Backpacker Pizza
Ramen and Summer Sausage
Red Bean Stew
Spaghetti Carbonara
Spicy Meatball Burritos
Super Dave Donuts
The 45 Liter Backpack Burrito
White Bean Chicken Chili