Baked Halibut With Tomato, Capers, And Olive Vinaigrette

Recipe Ingredients

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

Recipe Instructions

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"

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.