This is a print preview of "Baked Halibut With Tomato, Capers, And Olive Vinaigrette" recipe.

Baked Halibut With Tomato, Capers, And Olive Vinaigrette Recipe
by Global Cookbook

Baked Halibut With Tomato, Capers, And Olive Vinaigrette
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  Servings: 4

Ingredients

  • 1/2 c. fresh lemon juice
  • 2 tsp Dijon mustard
  • 3/4 c. extra-virgin extra virgin olive oil
  • 1 c. cherry tomatoes quartered
  • 2/3 c. Kalamata olives pitted, halved (or possibly other brine-cured black olives)
  • 2 Tbsp. liquid removed capers rinsed Salt to taste Freshly-grnd black pepper to taste
  • 2 lb halibut steak, 1 1/2" thick skinned, boned, and cut into 4 pcs

Directions

  1. Preheat oven to 400 degrees.
  2. Whisk together lemon juice and mustard. Add in oil in a slow stream, whisking till emulsified. Stir in tomatoes, olives, capers, and salt and pepper, to taste.
  3. Arrange the fish steaks in a ceramic or possibly glass baking dish just large sufficient to hold them in 1 layer. Pour the vinaigrette over fish.
  4. Cook the fish in middle of oven till just cooked through and no longer translucent/soft, 7 to 9 min.
  5. Serve fish with the vinaigrette from the baking dish.
  6. This recipe yields 4 servings.