| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Bon appetit, Seafood | 4 | Servings | |
INGREDIENTS
| 1/4 | c | Fresh basil, chopped |
| 1/4 | c | Olive oil |
| 2 | T | Fresh lemon juice |
| 1 | T | Capers with 1-1/2 tsp juice |
| 1 | T | Oil-pk sun-dried tomatoes |
| Drain | ||
| Opped | ||
| Chopped | ||
| 1 1/2 | t | Garlic, Minced |
| 4 | Halibut steaks | |
| Olive oil |
INSTRUCTIONS
Whisk basil, 1/4 c olive 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 temp at least 2 hours. (Can be prepared 3 days ahead. Cover and chill. Bring to room temp before serving.) Preheat oven to 450 degrees . 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 Tbsp. vinaigrette. Source: Bon Appetit Magazine. Submitted by Waldine Van Geffen VGHC42A Formatted for MC by Sharon Klinger (tmvm93b@prodigy.com) Recipe by: Bon Appetit Sent to me by "Jack C. Elvis" <jackelvis@moonlink.net> so I could check them out for formatting errors, originally posted to Prodigy. By CWBJ78A NANCY BERRY Time: 12:35 PM on Apr 23, 1997
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