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Baked Halibut With Warm Sherry Onion Vinaigrette
Ingredients
- 1 1/2 c. Finely minced onion
- 3 Tbsp. Chopped shallot
- 1 lrg Garlic clove, chopped
- 1 Tbsp. Unsalted butter
- 4 Tbsp. Sherry vinegar*
- 1 x Plum tomato, seeded and minced fine
- 1/3 c. Finely diced red bell pepper
- 1/2 c. Extra virgin olive oil
- 1 1/2 tsp Chopped fresh thyme plus 1 thyme sprigs and additional sprigs for garnish if you like
- 4 x Kalamata or possibly other brine-cured large black pitted and minced olives, fine
- 2 Tbsp. Chopped fresh parsley leaves Three, (10- to 12-oz) pcs of halibut fillet, halved crosswise
- 2 Tbsp. Dry white wine
- 1/4 c. Fish stock or possibly bottled clam juice
Directions
- *Available at specialty foods shops and some supermarkets
- In a heavy skillet cook onion, 1 1/2 Tbsp. shallot, and garlic in butter with salt and pepper to taste over moderate heat, stirring, till onion is pale golden brown, about 10 min.
- Stir in vinegar and cook, covered 5 min. Stir in tomato and cook, covered, stirring occasionally, 10 min. Stir in bell pepper and 1/4 c. oil and cook, uncovered, stirring, 2 min. Stir in parsley and remaining 1/4 c. oil and keep vinaigrette hot.
- Preheat oven to 425F. and butter a baking dish just large sufficient to hold fillets in one layer.
- Sprinkle remaining 1 1/2 Tbsp. shallot in baking dish and in it arrange fillets, seasoned with salt and pepper. Add in thyme sprig, wine, and stock or possibly clam juice and cover fillets with a buttered piece of wax paper. Bake fish in middle of oven 10 to 15 min (depending upon thickness of fillets), or possibly till just cooked through.
- Transfer fillets to a large plate and keep hot. Pour cooking liquid through a fine sieve set over skillet of vinaigrette. Cook vinaigrette over moderate heat, stirring, till it is hot and cooking liquid is incorporated.
- Serve fish, garnished with additional thyme sprigs, with hot vinaigrette.
- Serves 6.
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