Baked Halibut With Tomato, Capers, And Olive Vinaigrette Recipe - Cooking Index
1/2 cup | 118ml | Fresh lemon juice |
2 teaspoons | 10ml | Dijon mustard |
3/4 cup | 177ml | Extra-virgin olive oil |
1 cup | 62g / 2.2oz | Cherry tomatoes - quartered |
2/3 cup | 157ml | Kalamata olives - pitted, halved = (or other brine-cured black olives) |
2 tablespoons | 30ml | Drained capers - rinsed |
Salt - to taste | ||
Freshly-ground black pepper - to taste | ||
2 lbs | 908g / 32oz | Halibut steak, 1 1/2" thick - skinned, boned, and cut into 4 pieces |
Preheat oven to 400 degrees. Whisk together lemon juice and mustard. Add oil in a slow stream, whisking until emulsified. Stir in tomatoes, olives, capers, and salt and pepper, to taste.
Arrange the fish steaks in a ceramic or glass baking dish just large enough to hold them in 1 layer. Pour the vinaigrette over fish.
Cook the fish in middle of oven until just cooked through and no longer translucent, 7 to 9 minutes. Serve fish with the vinaigrette from the baking dish.
Source:
"SARA'S SECRETS with Sara Moulton - (Show # SS-1B81) - from the TV FOOD NETWORK"
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