Cooking Index - Cooking Recipes & IdeasRoasted Halibut With Tomatoes And Olives Recipe - Cooking Index

Roasted Halibut With Tomatoes And Olives

You can substitute seared scallops, roasted split lobster, herb roasted chicken or a pork roast for the halibut.

Type: Fish
Courses: Main Course
Serves: 8 people

Recipe Ingredients

1/4 cup 59mlExtra-virgin olive oil - plus
2 tablespoons 30mlExtra-virgin olive oil - divided
1   Shallot - minced
1   Garlic clove - minced
1 1/2 lbs 681g / 24ozTomatoes - peeled, seeded,
  And diced
1 1/2 cups 355mlPitted green and black olives
2 teaspoons 10mlChopped fresh thyme
  Sea salt - to taste
  Freshly-ground black pepper - to taste
1 tablespoon 15mlLemon juice
8   Halibut filets without skin - (6 oz ea)
2 tablespoons 30mlChopped Italian parsley - for garnish

Recipe Instructions

Heat a large skillet over medium heat. Add one-fourth cup olive oil and heat. Add the shallot and garlic and cook until they sizzle and are tender, about 4 minutes. Add the tomatoes, olives and thyme, and season with salt and pepper to taste. Cook until the tomatoes are warmed through, 10 to 15 minutes. Add the lemon juice and adjust the seasoning to taste. Turn off the heat and reserve in the pan.

Heat the oven to 400 degrees.

Season both sides of the halibut well with salt and pepper. Heat 2 tablespoons of olive oil in a large ovenproof, nonstick skillet over medium-high heat. Add the fish and cook until golden, about 5 minutes.

Turn and place the pan in the oven for 7 to 10 minutes, depending on the thickness of the fish. The fish will flake when gently pressed in the center. Remove the pan from the oven and top the fish immediately with the reserved tomatoes and olives.

Place the halibut on a large platter to serve with the tomatoes and olives spooned over and around. Sprinkle with the chopped parsley. Serve with "Herbed Israeli Couscous" (see recipe) or the accompaniment of your choice.

This recipe yields 8 servings.

Each serving: 326 calories; 320 mg. sodium; 54 mg. cholesterol; 17 grams fat; 2 grams saturated fat; 6 grams carbohydrates; 36 grams protein; 2 grams fiber.

Source:
The Los Angeles Times, 06-11-2003

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