Halibut With Cherry Tomatoes, Capers and Olives
"When I was first dating my husband, we went to a small restaurant in Moss Landing and I had this dish. The sweet tomatoes, sour lemon and salty olives and capers are wonderful with the halibut. The chef was kind enough to list the ingredients for me. What I didn't remember exact amounts for, I improvised and it's close enough for me to what I had that day! If you can't get good cherry tomatoes, use any tomato chopped small. I've also subbed half the olive oil for stock when I'm feeling dietetic and that's good too. Not AS good, maybe, but good!"
- Ready In:
- 35mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1⁄3 cup fresh lemon juice
- 2 teaspoons Dijon mustard
- 1⁄2 cup olive oil
- 1 cup cherry tomatoes, quartered
- 1⁄2 cup kalamata olive, pitted, chopped
- 2 tablespoons capers, rinsed, drained
- 2 tablespoons flat leaf parsley, chopped
- 2 lbs halibut steaks (for four pieces) or 2 lbs halibut fillets (for four pieces)
directions
- Preheat oven to 400.
- Mix lemon and mustard blend in oil 'til emulsified (I love my immersion blender!). Stir in tomatoes, olives, capers, salt & pepper.
- Put the fish in a baking dish just large enough to hold them in one layer and pour the tomato mixture over it.
- Cook the fish in middle of oven until just cooked through--depending on the thickness of your fish, it can vary from 10-20 minutes.
- Stir in parsley, and serve fish with the sauce. Freshly ground black pepper is great, but the capers and olives usually have enough salt to carry the dish.
- Excellent on angel hair pasta!
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Reviews
-
One word...fabulous. -
Excellent! Keeper recipe! I love the flavor as well as it is being light and healthy. Very simple to cook as well. Thank you. -
I have to say, this is one fabulous dish! The fish was tender (I used fresh haddock) and the smells from the kitchen were as good as the flavor of the first bite! Delicious all the way and my family requests that we have it again real soon, so you know it's a keeper! -
I had halibut in the freezer I needed to use. I followed the recipe exactly and DH kept saying WOW! Even though there were a lot great flavors going on, the halibut was the star. I served it with angel hair pasta to sop up the wonderful juices. This is deinately restaurant quality! -
Hubby said give it 5 stars, and quite honestly I have to agree. The flavors were great, and it was so easy to throw together. Instead of Halibut, we used Catfish, as that happens to be what we catch in abundance each summer. Thanks for the recipe!
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Tweaks
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Hubby said give it 5 stars, and quite honestly I have to agree. The flavors were great, and it was so easy to throw together. Instead of Halibut, we used Catfish, as that happens to be what we catch in abundance each summer. Thanks for the recipe!
RECIPE SUBMITTED BY
If I weren't a teacher, I'd be a chef. I love to cook, grew up cooking, had a fireman chef for a dad, and have spent most of my free time with cookbooks, food, entertaining, classes, study, and luckily I'm in one of the best food areas in the world! But...teaching is the absolute best job in the world. Don't tell anyone, but it's more like fun and you never get bored.
My pet peeve is when people spell DEFINITELY wrong. I DEFINITELY don't want to read more reviews with DEFINITELY spelled wrong. But hey, I'm an English teacher :). My other pet peeve, food-wise, is "cream of whatever" soup. I think my mom OD'd us all on it when I was growing up.
My biggest challenge in cooking was trying to learn FAST food. At an "older" age, I married, had a baby and have had to learn a new way to cook! No more leisurely hours to fix dinner for friends or an hour to put something together for me....! My daughter is seven now, opinionated, and it's a real challenge. Luckily she likes almost everything. And so does my sweetie. I loved seeing her horrified face at her first abalone fresh from the ocean (my husband dives for them occasionally...oh man, nothing better...) But she ate them and then slurped down some oysters!!!
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