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