Halibut with Tomato-Basil Sauce |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Roasted tomatoes and garlic create a succulent sauce in this recipe from our Test Kitchen. Topping the fish with a seasoned mayonnaise mixture before baking keeps it moist. Ingredients:
6 plum tomatoes, cut into 1-1/4-inch slices |
1 tablespoon olive oil |
4 to 6 garlic cloves, peeled |
1/2 teaspoon balsamic vinegar |
2 tablespoons minced fresh basil |
water |
4 halibut steaks (1 inch thick) |
topping: |
1/2 cup mayonnaise |
1/2 teaspoon dijon mustard |
1 cup soft bread crumbs |
2 tablespoons minced fresh basil |
2 tablespoons chopped ripe olives |
Directions:
1. Place tomatoes on a baking sheet; drizzle with oil. Wrap garlic in aluminum foil and place on the baking sheet. Bake at 450° for 20 minutes or until edges of tomatoes are lightly browned and garlic pierces easily with a fork. Place tomatoes and garlic in a food processor or blender; cover and process until smooth. Add vinegar, basil and water to achieve desired thickness; set aside.
2. Place halibut in a greased 13-in. x 9-in. baking dish. Combine mayonnaise and mustard; spread over fish. Combine bread crumbs, basil and olives; sprinkle over mayonnaise mixture and press down gently. Bake, uncovered, at 400° for 20 minutes or until topping is golden brown and fish flakes easily with a fork. Spoon tomato sauce onto four dinner plates; top with fish. Yield: 4 servings.
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