Baked Halibut With Warm Sherry Onion Vinaigrette

It is for us, in whom the Christian Church is at this moment partially embodied, to declare that Christianity, that the Christian faith can do that for the world which the world needs. You say, “What can I do?” You can furnish one Christian life. You can furnish a life so faithful to every duty, so ready for every service, so determined not to commit every sin, that the great Christian Church shall be the stronger for your living in it, and the problem of the world be answered, and a certain great peace come into this poor, perplexed phase of our humanity as it sees that new revelation of what Christianity is.

Phillips Brooks

CATEGORY	CUISINE	TAG	YIELD
Grains, Seafood		March 1994	1	Servings

INGREDIENTS

1 1/2	c	Finely chopped onion
3	T	Minced shallot
1		Garlic clove, minced
1	T	Unsalted butter
4	T	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	t	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	T	Minced fresh parsley leaves
		Three, 10- to 12-ounce
		pieces of halibut
		fillet halved
		crosswise
2	T	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  Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2184 Calories From Fat: 1303 Total Fat: 147.4g Cholesterol: 412.1mg Sodium: 2441.3mg Potassium: 4800.8mg Carbohydrates: 58.7g Fiber: 17.5g Sugar: 18.4g Protein: 157.4g