| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Seafood, Bon appetit |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Fresh basil, chopped |
| 1/4 |
c |
Olive oil |
| 2 |
tb |
Fresh lemon juice |
| 1 |
tb |
Capers with 1-1/2 tsp juice |
| 1 |
tb |
Oil-pk sun-dried tomatoes, Drain, |
|
|
Opped |
|
|
Chopped |
| 1 1/2 |
ts |
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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