1 (8-ounce) halibut fillet
Kosher salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 tablespoon butter
1-ounce kalamata olives, pitted
1-ounce green olives, pitted
1 Roma tomato, quartered
1 clove garlic, finely diced
1/4 cup dry white wine
1/2 cup fish stock or clam juice
4 basil leaves, chopped
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