Monday, April 4, 2016

Halibut w/ Cherry Tomatoes, Capers & Olives

When I start seeing halibut in my market, I know spring isn't too far away.

You West Coast peeps always have gorgeous Pacific halibut, but here on the East Coast, we only see it in the spring, and it is pricey $ (but we have better pizza and bagels than you do!).

Here, I made a simple marinade for this gorgeous fish, which also acts as a delicious sauce.

If you can't find nice halibut, then substitute cod or haddock.

This is great over linguine to mop up that delicious sauce.

Halibut w/ Cherry Tomatoes, Capers & Olives: (adapted from serves 2 people

1 lb. halibut (1/2 lb. per person)
2 tsp of Dijon mustard
1/4 cup of olive oil
juice of a lemon
1 cup cherry tomatoes, halved
handful of kalamata olives, chopped
1 tbsp capers, drained
fresh parsley for garnish
kosher salt & pepper

Line a baking sheet w/ parchment paper.

Season fish w/ kosher salt & pepper.

Whisk the mustard, lemon juice and olive oil until emulsified and add in the rest of the ingredients.

Pour the tomato olive sauce over the fish and let rest w/ the marinade for 20 minutes.

Bake at 400F for 10-15 minutes, depending on the thickness of your fish.

Serve over linguine or couscous.

This will be your new weeknight go to fish dish! It is mine.

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