| Title: | Halibut with Roasted Tomato and Olive Topping |
| Detail: | Halibut with Roasted Tomato and Olive Topping
Achieve great flavor with just a handful of ingredients in this easy-to-assemble
tomato and olive topping for halibut.
Look for roasted tomatoes on the olive bar at your Whole Foods Market.
Serves 4
For the Roasted Tomato and Olive Topping
1/3 cup roasted tomatoes, chopped, oil reserved
2/3 cup green olives, chopped
2–4 cloves roasted garlic, chopped
2 tablespoons olive oil, preferably from the roasted tomatoes
For Cooking the Halibut
4 halibut fillets (about 5 or 6 ounces each)
1 cup unbleached flour
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
2 tablespoons butter
Make the tomato and olive topping by combining tomatoes, olives, garlic and
olive oil in a small bowl. Set aside.
Combine flour, salt and pepper on a large plate.
Dredge each piece of fish in flour, shaking off any excess.
In a medium sauté pan, heat oil and butter until very hot but not smoking.
Add fish and cook until golden, about 3 minutes per side.
A general rule is that fish should be cooked 10 minutes for every inch
of thickness measured at the thickest part.
Check that the fish is cooked through by cutting into the center with
a thin-bladed knife and peeking inside. The flesh should be opaque, not translucent.
Transfer fish to serving plates and top with tomato and olive mixture.
Serve immediately.
Nutrition Info
Per serving (About 9.5oz/265g-wt.):
550 calories (240 from fat),
27g total fat,
7g saturated fat,
49g protein,
27g total carbohydrate (2g dietary fiber, 1g sugar),
85mg cholesterol,
630mg sodium
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