Roasted Mediterranean-Style Halibut
Provided by Mel & Sheryl London
Colorful julienned vegetables form a flavorful base for firm fleshed Halibut. You can also substitute Opah, Wolfish, Snapper or Striped Bass when available.
- 3 tablespoons butter
- 1 ½ pound Halibut fillets cut into 4 equal portions
- Salt & pepper to taste
- 1 small leek, white part plus one inch green, julienned (about 1/3 of a cup)
- 1 small fennel bulb, trimmed & cut into julienne
- 1 or 2 medium plum tomatoes, finely diced (about 2/3 of a cup)
- 16 pitted Kalamata Olives, cut into halves
- 2 teaspoons finely grated lemon peel
- 1/3 cup dry white wine
- 2 or 3 drops Tabasco
- 1 tablespoon coarsely chopped parsley
Preheat the oven to 400 degrees. Melt the butter in a 10 inch skillet. Dip the fish in the butter on both sides, sprinkle with salt and pepper and set aside on a plate.
In the same skillet, add the leeks and fennel and sauté over low heat for 2 to 3 minutes, stirring occasionally. Add the tomatoes, olives and lemon peel and cook, stirring for one minute. Add the wine and bring to a boil. Add the Tabasco and transfer the mixture to a baking pan. Place the fish on top and bake, uncovered, for about 10 to 12 minutes or until the fish flakes when tested with the point of a knife. Tilt the pan while baking and spoon some sauce over the fish. Sprinkle with parsley just before serving.
MEL & SHERYL LONDON are the authors of eleven cookbooks, including “A Seafood Celebration” and “The Fish Lovers” Cookbook.” They are winners of the James Beard Award and the Tastemaker Award and were finalists for the IACP Cookbook Award for “The Gourmet Garage Cookbook.” They have been loyal and loving customers of The Lobster Place since the company first opened its doors in Chelsea Market.