| 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 maintech@ne.infi.net on Jun 08, 99
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