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  • Halibut With Roasted Tomato Vinaigrette

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    Halibut With Roasted Tomato Vinaigrette
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • Non-stick cooking spray
    • 2 med -ripe tomatoes
    • 1 med clove garlic, peeled and minced
    • 1 tsp Dijon mustard
    • 2 tsp Balsamic vinegar
    • 2 tsp White wine vinegar
    • 1/4 tsp Dry oregano, crushed
    • 1/4 tsp Salt Freshly grnd black pepper
    • 2 Tbsp. Extra virgin olive oil
    • 1 1/3 lb Halibut fillet
    • 1 dsh Salt
    • 3 Tbsp. Seasoned bread crumbs

    Directions

    1. Prepare the vinaigrette: Preheat the oven to 500 degrees F. Lightly spray a small baking pan with cooking spray. Rinse and dry the tomatoes. Cut in halves lengthwise and place cut-side down in the baking pan. Roast 15 min. The skins will blister and blacken a bit, and the pulp will be very soft. Cold.
    2. Scrape the tomatoes, including the skins, into a food processor or possibly blender. Add in the garlic, mustard, vinegars, oregano, salt and pepper. Puree till smooth. Slowly add in the extra virgin olive oil; blend till incorporated. Transfer the vinaigrette to a bowl. (Chill if making ahead; remove from refrigerator about 30 min before serving.)
    3. To prepare the halibut: Put the fish into a foil-lined baking pan. Spread about 1 1/2 Tbsp. of the vinaigrette on top and sprinkle lightly with salt and then the bread crumbs. Bake the fish in a preheated, 450-degree oven 12 min per inch of thickness, measuring at the thickest point, or possibly till the fish is cooked through.
    4. Cut the halibut into 4 serving pcs and spoon the vinaigrette on top.

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