Fish And Seafood
Baked Alaskan Halibut with Herb Tomato Vinaigrette
Ingredients
- 4 8-oz halibut fillets
- ½ cup flour (all purpose)
- 2 tbsp olive oil
- 1 vinaigrette peeled shallot, chopped
- 1 vinaigrette clovette of fresh garlic, chopped
- 3 tbsp vinaigrette fresh chopped dill weed
- ½ cup vinaigrette tomato juice
- 2 tbsp vinaigrette red wine vinegar
- ¼ cup vinaigrette olive oil
- 1 tsp vinaigrette black pepper
- 1 tbsp vinaigrette lemon juice
Method
- Roll the halibut in flour; set aside.
- In a blender or food processor, puree the following: peeled chopped shallot, chopped fresh garlic, fresh chopped dill weed, tomato juice, red wine vinegar, olive oil, black pepper and lemon juice.
- Sear the flour-coated fillet in the olive oil, lightly browning both sides. Remove from the heat and pour the vinaigrette over the fish. Bake at 350 degrees for 8-10 minutes. Remove from the liquid onto a plate and spoon 3 teaspoons of vinaigrette over the top.
Notes
Excellent. Basted with a herb tomato vinaigrette, accompanied by a sun-dried tomato tapenade. From KXLY TV AM FM Extra (rec'd April '96).
Original card
The recipe above was transcribed from this scan of Vera’s original card.