| 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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