| 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 |
t |
Dijon mustard |
| 2 |
t |
Balsamic vinegar |
| 2 |
t |
White wine vinegar |
| 1/4 |
t |
Dried oregano, crushed |
| 1/4 |
t |
Salt |
|
|
Freshly ground black pepper |
| 2 |
T |
Olive oil |
| 1 1/3 |
lb |
Halibut fillet |
| 1 |
ds |
Salt |
| 3 |
T |
Seasoned bread crumbs |
INSTRUCTIONS
99
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
maintech@ne.infi.net on Jun 08,
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