Oven Roasted Halibut With Herb Citrus Vinaigrette |
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Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 4 |
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Can substitute salmon, cod, or swordfish. Ingredients:
4 (6 ounce) halibut steaks, 3/4-inch thick |
salt |
fresh ground black pepper |
1/4 cup extra virgin olive oil |
3 tablespoons fresh lemon juice |
2 tablespoons ice water |
1/2 teaspoon grated lemon zest |
1/2 teaspoon grated orange zest |
1 garlic clove, crushed through a press |
1 tablespoon minced sun-dried tomato (packed in oil) |
1 tablespoon chopped fresh basil |
1 tablespoon chopped fresh flat leaf parsley |
1 tablespoon chopped fresh dill |
1 teaspoon fresh thyme leave |
4 slices lemons (very thin slices) |
herbs, sprigs |
Directions:
1. Preheat oven to 450°; arrange fish in a large baking pan; sprinkle with salt and pepper; bake just until center turns from translucent to opaque, 10-12 minutes.
2. Make the Herb Citrus Vinaigrette: whisk the oil, lemon juice, water, lemon and orange zests, and garlic; stir in the sun-dried tomatoes, basil, parsley, dill, and thyme; add salt and pepper to taste.
3. Transfer the fish to individual plates; spoon the vinaigrette on top.
4. Serve hot, warm, or at room temperature, garnished with lemon slices and herb sprigs.
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