| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Sami | Fish | 4 | Servings |
INGREDIENTS
| Non-stick cooking spray | ||
| 2 | Medium-ripe tomatoes | |
| 1 | Medium clove garlic, peeled and chopped | |
| 1 | ts | Dijon mustard |
| 2 | ts | Balsamic vinegar |
| 2 | ts | White wine vinegar |
| 1/4 | ts | Dried oregano, crushed |
| 1/4 | ts | Salt |
| Freshly ground black pepper | ||
| 2 | tb | Olive oil |
| 1 1/3 | lb | Halibut fillet |
| 1 | ds | Salt |
| 3 | tb | Seasoned bread crumbs |
INSTRUCTIONS
VINAIGRETTE HALIBUT Prepare the vinaigrette: Preheat the oven to 500 degrees F. Lightly spray a small baking pan with cooking spray. Rinse and dry the tomatoes. Cut in halves lengthwise and place cut-side down in the baking pan. Roast 15 minutes. The skins will blister and blacken a bit, and the pulp will be very soft. Cool. Scrape the tomatoes, including the skins, into a food processor or blender. Add the garlic, mustard, vinegars, oregano, salt and pepper. Puree until smooth. Slowly add the olive oil; blend until incorporated. Transfer the vinaigrette to a bowl. (Refrigerate if making ahead; remove from refrigerator about 30 minutes before serving.) To prepare the halibut: Put the fish into a foil-lined baking pan. Spread about 1 1/2 tablespoons of the vinaigrette on top and sprinkle lightly with salt and then the bread crumbs. Bake the fish in a preheated, 450-degree oven 12 minutes per inch of thickness, measuring at the thickest point, or until the fish is cooked through. Cut the halibut into 4 serving pieces and spoon the vinaigrette on top. From article by Judith Blake, Seattle Times, in the Buffalo News. Typed for you by Joan MacDiarmid. Posted to MM-Recipes Digest V4 #12 by [email protected] on Jun 08, 99
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