| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
4 |
Servings |
INGREDIENTS
| 3 |
tb |
Shallots; chopped |
| 1 1/2 |
lb |
Halibut steaks; 1 inch thick, cut into 4 in. piece |
| 1 |
c |
Dry white wine |
| 2 |
md |
Plum tomatoes; chopped |
| 1/2 |
ts |
Dried tarragon |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 2 |
tb |
Olive oil |
INSTRUCTIONS
1. Preheat oven to 450 degrees. Sprinkle shallots over bottom of a 1-1/2 to
2-quart baking dish. Place fish in shallow baking pan and pour in wine.
Sprinkle chopped tomato, tarragon, salt, and pepper over fish. Drizzle with
oil.
2. Bake 10 to 12 minutes, until fish is opaque throughout. Remove fish with
a slotted spatula to a serving dish and peel off skin.
3. Set baking pan (if metal) over a stove burner or pour liquid and
vegetables into a small saucepan. Boil over high heat until sauce reduces
slightly, 1 to 2 minutes. Spoon sauce over fish and serve.
Recipe by: 365 Great 20-Minute Recipes
Posted to MC-Recipe Digest by "Marie Smith" <crafty1@earthlink.net> on May
2, 1998
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