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Halibut With Olive Tarragon Bread Crumbs On Roasted Tomat

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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, ¥
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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