Halibut with roasted tomato vinaigrette

4 Servings

Ingredients

Quantity Ingredient
Non-stick cooking spray
2 Medium-ripe tomatoes
1 Medium clove garlic, peeled and chopped
1 teaspoon Dijon mustard
2 teaspoons Balsamic vinegar
2 teaspoons White wine vinegar
¼ teaspoon Dried oregano, crushed
¼ teaspoon Salt
Freshly ground black pepper
2 tablespoons Olive oil
1⅓ pounds Halibut fillet
1 dash Salt
3 tablespoons Seasoned bread crumbs

Directions

VINAIGRETTE

HALIBUT

Prepare the vinaigrette: Preheat the oven to 500 degrees F. Lightly spray a small baking pan with cooking spray. Rinse and dry the tomatoes. Cut in halves lengthwise and place cut-side down in the baking pan. Roast 15 minutes. The skins will blister and blacken a bit, and the pulp will be very soft. Cool.

Scrape the tomatoes, including the skins, into a food processor or blender. Add the garlic, mustard, vinegars, oregano, salt and pepper. Puree until smooth. Slowly add the olive oil; blend until incorporated. Transfer the vinaigrette to a bowl. (Refrigerate if making ahead; remove from refrigerator about 30 minutes before serving.) To prepare the halibut: Put the fish into a foil-lined baking pan. Spread about 1½ tablespoons of the vinaigrette on top and sprinkle lightly with salt and then the bread crumbs. Bake the fish in a preheated, 450-degree oven 12 minutes per inch of thickness, measuring at the thickest point, or until the fish is cooked through.

Cut the halibut into 4 serving pieces and spoon the vinaigrette on top.

From article by Judith Blake, Seattle Times, in the Buffalo News. Typed for you by Joan MacDiarmid.

Posted to MM-Recipes Digest V4 #12 by maintech@... on Jun 08, 99

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