Halibut with Roasted Tomato Vinaigrette

Categories: Fish

Serves: 4 Servings

Ingredients:

--------------------------------VINAIGRETTE--------------------------------
Non-stick cooking spray
2 Medium-ripe tomatoes
1 Medium clove garlic, peeled
-and chopped
1 ts Dijon mustard
2 ts Balsamic vinegar
2 ts White wine vinegar
1/4 ts Dried oregano, crushed
1/4 ts Salt
Freshly ground black pepper
2 tb Olive oil

Instructions:
----------------------------------HALIBUT----------------------------------
1 1/3 lb Halibut fillet
1 ds Salt
3 tb Seasoned bread crumbs

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
minutes. The skins will blister and blacken a bit, and the pulp will be
very soft. Cool.
Scrape the tomatoes, including the skins, into a food processor or
blender. Add the garlic, mustard, vinegars, oregano, salt and pepper. Puree
until smooth. Slowly add the olive oil; blend until incorporated. Transfer
the vinaigrette to a bowl. (Refrigerate if making ahead; remove from
refrigerator about 30 minutes before serving.)
To prepare the halibut: Put the fish into a foil-lined baking pan. Spread
about 1 1/2 tablespoons 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 minutes per inch of thickness, measuring at the thickest point, or
until the fish is cooked through.
Cut the halibut into 4 serving pieces and spoon the vinaigrette on top.

From article by Judith Blake, Seattle Times, in the Buffalo News. Typed for
you by Joan MacDiarmid.

Posted to MM-Recipes Digest V4 #12 by maintech@ne.infi.net on Jun 08, 99

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