Halibut With Olive Tarragon Bread Crumbs On Roasted Tomat

Yet with all their faults and character flaws – as remarkably ordinary as they were – these men carried on a ministry after Jesus’ ascension that left an indelible impact on the world. Their ministry continues to influence us even today. God graciously empowered and used these men to inaugurate the spread of the gospel message and to turn the world upside down (Acts 17:6). Ordinary men – people like you and me – became the instruments by which Christ’s message was carried to the ends of the earth. No wonder they are such fascinating characters.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Seafood	Sami	Cklive09	1	Servings

INGREDIENTS

1	c	Fresh bread crumbs, from
		about 1 slice
2	T	Finely chopped fresh
		tarragon leaves
1/4	c	Chopped pitted Kalamata or
		other about 5
		brine-cured black olives
3	T	Extra-virgin olive oil plus
		additional
		for brushing pan
1 1/2	lb	Plum tomatoes, about 6
		cut into
		1/4-inch-thick
		slices
8		Garlic cloves, unpeeled
1	T	Balsamic vinegar, or to
		taste
		Water for thinning coulis
2	T	Mayonnaise
2	t	Dijon mustard
4		1 inch, Â¥
1		Thick halibut or other
		each about 6
		firm-fleshed fish fillets
		such as ounces
		scrod

INSTRUCTIONS

Preheat oven to 450 degrees.  Make bread crumbs:  In a small bowl
combine bread crumb ingredients. Bread crumbs may be  made 1 day ahead
and chilled, covered.  Make coulis:  Lightly brush a shallow baking pan
with additional oil and in it  arrange tomatoes in one layer. Brush
tomatoes with remaining  tablespoon oil and season with salt and
pepper. Wrap garlic tightly  in foil and roast tomatoes and garlic in
pan in middle of oven about  20 minutes, or until tomatoes are lightly
browned and garlic is  tender when pierced with a knife. Peel garlic
and in a blender puree  with tomatoes and vinegar until smooth, adding
some water if coulis  is too thick and season with salt and pepper.
Coulis may be made 1  day ahead and chilled, covered.  In a saucepan
heat coulis over low heat, thinning with more water if  coulis too
thick, and season with salt and pepper. Keep coulis warm.  In a small
bowl stir together mayonnaise and mustard. Arrange fish  fillets in a
lightly oiled shallow baking pan and season with salt  and pepper.
Spread mayonnaise mixture evenly on top of fillets and  pat bread
crumbs evenly on top. Roast fillets in middle of oven until  just
cooked through, 7 to 10 minutes.  Serve fillets on top of coulis.
Yield: 2 servings  Converted by MC_Buster.  Recipe by: COOKING LIVE
SHOW #CL9177  Converted by MM_Buster v2.0l.

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