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

1. Roll the halibut in flour; set aside.
2. 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.
3. 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.

Tap to zoom