Halibut with a caper-basil vinaigrette

4 Servings

Ingredients

Quantity Ingredient
¼ cup Fresh basil, chopped
¼ cup Olive oil
2 tablespoons Fresh lemon juice
1 tablespoon Capers with 1-1/2 tsp juice
1 tablespoon Oil-pk sun-dried tomatoes, Drain,
Opped
Chopped
1½ teaspoon Garlic, Minced
4 Halibut steaks
Olive oil

Directions

Whisk basil, ¼ c olive oil, lemon juice, capers with juice, sun-dried tomatoes and garlic in medium bowl to blend. Season with salt and pepper.

Let stand at room temp at least 2 hours. (Can be prepared 3 days ahead.

Cover and chill. Bring to room temp before serving.) Preheat oven to 450 degrees . Arrange fish on baking sheet. Brush with oil.

Season with salt and pepper. Roast until cooked through, about 12 minutes.

Transfer fish to plates. Top each halibut steak with 2 Tbsp. vinaigrette.

Source: Bon Appetit Magazine. Submitted by Waldine Van Geffen VGHC42A Formatted for MC by Sharon Klinger (tmvm93b@...) Recipe by: Bon Appetit Sent to me by "Jack C. Elvis" <jackelvis@...> so I could check them out for formatting errors, originally posted to Prodigy.

By CWBJ78A NANCY BERRY Time: 12:35 PM on Apr 23, 1997

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