Saturday, December 22, 2007

Baked Halibut with Tomato, Capers, and Olive Vinaigrette

This is one of the simplest recipes that I have from the Gourmet magazine. Just put everything together and throw them into the oven.

The cooking time takes longer, up to 20 minutes, so watch it closely so that you don't have raw fish:)

Here are the changes that I make: I skip the black olives, add garlic, and sometimes shallots.

You can try this recipe with different fishes but halibut seems to work the best. Enjoy:)


BAKED HALIBUT WITH TOMATO, CAPERS AND OLIVE VINAIGRETTE

Ingredients:

1/2 cup fresh lemon juice
2 teaspoons Dijon mustard
3/4 cup extra-virgin olive oil
1 cup cherry tomatoes, quartered
2/3 cup Kalamata or other brine-cured black olives, pitted and halved
2 tablespoons drained capers, rinsed
Salt and freshly ground black pepper
1 (2 pounds) halibut steak (1 1/2-inch thick), skinned, boned, and cut into 4 pieces

Directions:
Preheat oven to 400 degrees F.

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.

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