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