Rosemary Smoked Halibut With Balsamic Vinaigrette |
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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 6 |
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I am always looking for different recipes for fish, as I am trying to incorporate more and more into our daily diet. You actually set the rosemary briefly aflame which gives the fish a wonderful herb flavour and aroma. Part of the dish can be made up ahead of time Ingredients:
2 -3 sprigs fresh rosemary |
1 1/2 lbs halibut fillets |
1/4 cup olive oil |
2 tablespoons balsamic vinegar |
1/4 teaspoon black pepper, coarsely crushed |
1/8 teaspoon salt |
1/2 cup tomato, seeded and diced |
1 teaspoon shallot, finely chopped |
Directions:
1. In a baking dish, place rosemary beside halibut; light rosemary with match (rosemary may not remain lit). Cover tightly with foil. Bake at 425 oven for 8 - 12 minute or until fish flakes easily when tested.
2. Balsamic Vinaigrette: Meanwhile, in a small bowl, whisk together oil, balsamic vinegar, pepper and salt. Stir in tomato and shallot.(can be done ahead of time).
3. Serve with halibut.
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