Roasted Halibut With Tomatoes Peppers And Olives Food

ROASTED HALIBUT WITH TOMATOES, PEPPERS, AND OLIVES

Steps:

• Preheat oven to 350F
• Rinse and chop the tomatoes into large chunks. Put them into a food processor with the garlic, and pulse/process them until pureed, but they don't have to be super smooth, some texture is good.
• Put the tomatoes in a skillet and bring up to a boil. Turn down the heat to medium and add the wine and paste. Let it cook for about 15 minutes at a gentle bubble, so it can thicken. Taste and season well with salt and pepper.
• Pour the sauce into the bottom of your baking pan. Top with the fish. Add the sliced peppers, olives, capers, fennel seeds and lemon wedges around the fish and nestle everything into the sauce.
• Dot the fish with butter and loosely cover with foil. Bake for 40 minutes, removing the foil half way through. Finish the dish under the broiler for some last minute color.
• Top the fish with the parsley and onions, drizzle with good olive oil, shower with fresh cracked black pepper and serve.

ROASTED HALIBUT OVER BRAISED POTATOES, TOMATOES AND OLIVES

Steps:

• Preheat the oven to 425 degrees F.
• Add the oil to a large cast-iron skillet over medium heat, then line the bottom with the potato rounds. Season with salt and pepper, add enough water to cover and bring to a boil. Cook until softened, about 5 minutes. Once the potatoes are softened, drain off the excess water so there is only a small amount left on the bottom. Scatter the lemons, shallots, tomatoes, wine, olives, capers and thyme over the potatoes. Dot with the butter. Season the fish with salt and pepper on both sides and put on top of the potatoes.
• Make a parchment lid for the skillet by cutting a piece of parchment paper that's larger than your skillet. Fold it in half, then fold it in half again in the other direction so you have creases on 2 sides of the paper. Starting with the folded tip, fold on the diagonal 3 times, like a fan, to form narrow triangles. Measure how large your parchment lid should be by placing the tip of the triangle above the center of the skillet and cutting it where it hits the edge of the skillet. Cut off the folded tip to make a small hole in the center. Open up the parchment and set aside.
• Open the parchment lid and place it over the skillet. Transfer the skillet to the oven and bake until the potatoes are soft and the halibut is fully cooked and no longer translucent, 15 to 20 minutes.
• Remove the parchment lid. Serve, drizzled with some of the sauce from the skillet and some oil, then sprinkle with the parsley.

HALIBUT WITH CAPERS, TOMATOES, AND OLIVES!

Steps:

• Season fish with salt and pepper and dredge in flour.
• Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
• Add fish and saute' until lightly browned and opaque in the center (4 minutes per side) and then transfer to platter.
• Heat the remaining olive oil in the same skillet and add shallots and crused red pepper. Saute' for 1 minute.
• Mix in the tomatoes, olives, 1/4 cup basil and capers. Add the clams and wine.
• Boil until sauce thickens slightly, about 5 minutes).
• Mix in 1/4 cup of basil. Season sauce with salt and pepper and spoon over fish.

HALIBUT WITH TOMATOES AND OLIVES

Steps:

• Preheat broilder.
• In a broiler-safe pan cook garlic in the oil over medium heat for one minute. Stir in tomatoes, olives and marjoram. Simmer for 5 minutes or until tomatoes have wilted a bit.
• Add fish to pan, skin side down and cook for 5 minutes.
• Top fish with crumbs and broil until crumbs are golden and fish is done (2 minutes).
• Serve fish with sauce and drizzle with 1 tablespoon oil if desired.

ROASTED HALIBUT WITH OLIVES, CAPERS, TOMATO AND BASIL

Steps:

• Season the fish fillet with salt and pepper. Heat the olive oil in a saute pan over medium-high heat. Place the fish in the pan, gently pressing on the flesh. Reduce the heat to medium and cook for 4 minutes on 1 side, turn the fish over, and cook for another 2 minutes, or just until done. Remove from the heat to a serving plate and keep warm.
• In a medium saute pan, heat the butter on medium heat. When hot, add the olives, capers, tomato and garlic and cook until warm. Add the dry white wine and fish stock or clam juice. Cook another 2 minutes. Place olive mixture on top of the fish and garnish with basil.

SEAR-ROASTED HALIBUT WITH TOMATOES & CAPERS

Steps:

• Position a rack in the center of the oven and heat the oven to 450 degrees F.
• In a medium bowl, mix the tomatoes, capers, oregano, vinegar, 1/2 teaspoons salt, and 1/4 teaspoons pepper.
• Season the fish with 3/4 teaspoons salt and 1/4 teaspoons pepper and dredge it in the flour, shaking off the excess. Heat the oil in a 12-inch (preferably nonstick) ovenproof skillet over medium-high heat until shimmering hot. Add the fish, evenly spaced, and cook without touching until it browns and releases easily from the pan (check by gently lifting one of the corners), about 3 minutes. Flip the fish, sprinkle the garlic around it, and cook until the garlic just starts to brown on some edges, about 30 seconds. Pour the tomato mixture around the fish and transfer the skillet to the oven. Roast until the fish is just firm to the touch and opaque when you pry open a thicker piece with a paring knife, 3 to 6 minutes.
• Let the fish rest for a couple of minutes and then serve with the tomato mixture spooned over it.

HALIBUT WITH TOMATO, CAPERS AND OLIVES

Steps:

• Coat halibut fillet with olive oil and season with salt and pepper.
• Roast in a 350 F oven for 20-25 minutes or until internal temperature reaches 135°F.
• In a 12 inch skillet over medium-low flame, heat the olive oil and add garlic.
• Cook for 1 minute; do not let the garlic brown.
• Add tomatoes with any remaining puree, olives, capers and red pepper.
• Bring sauce to a brisk simmer and cook about 8 minutes, stirring frequently.
• Spoon sauce over fish and garnish with basil.

PAN ROASTED HALIBUT WITH TOMATOES

Steps:

• Directions:.
• Pan Roasted Halibut with Tomatoes.
• Preheat oven to 375 degrees F.
• For the roasted tomato salsa: add a splash of olive oil, tomatoes, onion, white wine, and thyme sprigs to a medium roasting pan. Season the tomatoes with salt and pepper. Roast in oven just until onions and tomatoes start to soften, about 7 to 10 minutes.
• Meanwhile season fish with salt and pepper and chopped thyme. Add 2 tablespoons olive oil to large skillet or sauté pan over medium high heat. When pan is hot, sear fish on both sides, about 1 to 2 minute per side.
• Transfer halibut to roasting pan after vegetables have roasted for about 7 to 10 minutes. Roast fish with vegetables, moving vegetables in the pan to surround the fish. Continue to roast until fish is cooked through and firm, about 7 to 9 minutes. Serve fish and roasted salsa with fresh basil. Drizzle each plate with some of the pan juices.

HALIBUT WITH CHERRY TOMATOES, CAPERS AND OLIVES

Steps:

• 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!