Our neighbor just returned from a trip to Alaska and brought us back a beautiful halibut fillet. Thanks Brodie!!!!!
I used a recipe passed along to me from my Mom. I followed the instructions the best of my ability. By this I mean I read the recipe in the morning and then made it without reading it again at night. I’ll post the original. (I used all of the same ingredients just didn’t measure anything and didn’t top the fish directly with lemon juice).
We enjoyed this recipe on a bed of chard with some chickpea flatbread. The fish was tender, flaky, and rich. The saltiness of the capers and olives were a perfect compliment.
- 4 Italian plum tomatoes, seeded and diced
- 2 tablespoons chopped kalamata olives (i use more like 1/4 cup)
- 1/4 c drained capers
- 1 teaspoon minced garlic
- 3 tablespoons olive oil, divided
- 3 tablespoons fresh lemon juice, divided
- 1/4 cup dry white wine
- 1/2 cup crumbled feta cheese, divided
- 2 tablespoons minced shallots (i use more)
- 2 tablespoons chopped fresh basil (i use more)
- salt and freshly ground black pepper
- 4 6-8-ounce halibut filets (we used one large fillet)
In glass bowl, combine tomatoes, olives, capers, garlic, 2 tablespoons of the olive oil, 1 1/2 tablespoons of the lemon juice, wine, 1/4 cup of the feta, shallots, basil, and salt and pepper to taste. Let stand at room temperature. (I used all the lemon juice and feta in the tomato salad reserving none for later).
Preheat oven to 425 degrees. Brush bottom of shallow baking pan with remaining 1 tablespoon olive oil. Season both sides of halibut with salt and pepper to taste. Place in prepared baking pan. Squeeze remaining 1 1/2 tablespoons lemon juice over halibut and top with tomato mixture. Sprinkle with remaining 1/4 cup feta. Bake until just cooked through, about 15 minutes. Arrange halibut on individual serving plates and spoon pan juices on top.
The chard was a bit bitter so we first flash boiled it and then added it to a skillet already hot with olive oil and garlic.