Halibut with caper-basil vinaigrette - bon appetit
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Chopped fresh basil |
| ¼ | cup | Olive oil |
| 2 | tablespoons | Fresh lemon juice |
| 1 | tablespoon | Capers with 1 1/2 t juice |
| 1 | tablespoon | Chopped drained oil- packed sun-dried tomatoes |
| ½ | teaspoon | Minced garlic |
| 4 | 8-oz halibut steaks | |
| Olive oil | ||
Directions
Whisk basil, ¼ C 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 temperature at least 2 hours. (Can be prepared 3 days ahead. Cover and chill. Bring to room temperature before serving.)
Preheat oven to 450F. 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 T vinaigrette.
Bon Appetit/October/94 Scanned & edited by Di Pahl & <gg>