Monday, June 9, 2014

Halibut with Tomato Caper Relish

Here's dinner tonight.

Go buy some amazing Pacific Halibut (in season now around here) and drizzle the pieces w/ some olive oil and kosher salt & pepper (about a pound for 2 people).

Place the fish in a foil lined pan, sprayed w/ PAM and roast in a 425F oven for 12 minutes or so, depending on the thickness of the fish.

While the fish is cooking, make the tomato caper relish:

handful of quartered cherry tomatoes
handful of kalamata olives, chopped
1 tbsp of drained capers
1 tbsp of fresh lemon juice
1 small garlic clove, minced
2 sun dried tomatoes in oil, drained and chopped
kosher salt
2 tbsp olive oil
fresh basil leaves, sliced into ribbons (chiffonade)

Mix the tomato relish and spoon it over the cooked fish.

Serve on orzo, couscous, or polenta.

This is a simple way to serve the best fish (you could also use sustainable wild cod if halibut is too pricey or you can't find it).


1 comment:

Rebecca said...

I just love this combo- you can just about add it to anything to make a tasty dish- I like to add quartered artichoke hearts as well- you've inspired me once again! Halibut for dinner tonight!