| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Seafood |
|
March 1994 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
c |
Finely chopped onion |
| 3 |
tb |
Minced shallot |
| 1 |
lg |
Garlic clove; minced |
| 1 |
tb |
Unsalted butter |
| 4 |
tb |
Sherry vinegar* |
| 1 |
|
Plum tomato; seeded and chopped |
|
|
; fine |
| 1/3 |
c |
Finely diced red bell pepper |
| 1/2 |
c |
Olive oil |
| 1 1/2 |
ts |
Minced fresh thyme plus 1 thyme sprigs |
|
|
; and additional sprigs for garnish if |
|
|
; desired |
| 4 |
|
Kalamata or other brine-cured large black; pitted and chopped |
|
|
; olives, fine |
| 2 |
tb |
Minced fresh parsley leaves |
|
|
Three; (10- to 12-ounce) |
|
|
; pieces of halibut |
|
|
; fillet, halved |
|
|
; crosswise |
| 2 |
tb |
Dry white wine |
| 1/4 |
c |
Fish stock or bottled clam juice |
INSTRUCTIONS
*available at specialty foods shops and some supermarkets
In a heavy skillet cook onion, 1 1/2 tablespoons shallot, and garlic
in butter with salt and pepper to taste over moderate heat, stirring,
until onion is pale golden, about 10 minutes.
Stir in vinegar and cook, covered 5 minutes. Stir in tomato and cook,
covered, stirring occasionally, 10 minutes. Stir in bell pepper and
1/4 cup oil and cook, uncovered, stirring, 2 minutes. Stir in parsley
and remaining 1/4 cup oil and keep vinaigrette warm.
Preheat oven to 425F. and butter a baking dish just large enough to
hold fillets in one layer.
Sprinkle remaining 1 1/2 tablespoons shallot in baking dish and in it
arrange fillets, seasoned with salt and pepper. Add thyme sprig,
wine, and stock or clam juice and cover fillets with a buttered piece
of wax paper. Bake fish in middle of oven 10 to 15 minutes (depending
upon thickness of fillets), or until just cooked through.
Transfer fillets to a large plate and keep warm. Pour cooking liquid
through a fine sieve set over skillet of vinaigrette. Cook
vinaigrette over moderate heat, stirring, until it is warm and
cooking liquid is incorporated.
Serve fish, garnished with additional thyme sprigs, with warm
vinaigrette.
Serves 6.
Gourmet March 1994
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