Best Garlic Halibut With Tomato Caper Bruschetta Recipes

HALIBUT WITH CITRUSY TOMATOES AND CAPERS

Steps:

• Heat one tablespoon of the oil in a large skillet over medium-high heat.
• Add the garlic and cook, stirring often, until fragrant, about 30 seconds.
• Add the tomatoes, orange juice, parsley, capers, 1/2 teaspoon salt, and 1/4 teaspoon pepper and simmer until some of the tomatoes begin to break down, 4 to 5 minutes.
• Meanwhile, heat the remaining teaspoon of oil in a large nonstick skillet over medium-high heat.
• Season the fish with 1/4 teaspoon salt and pepper.
• Cook until opaque throughout, 3 to 5 minutes per side.
• Serve with the tomatoes.

BAKED HALIBUT WITH TOMATO CAPER SAUCE

Steps:

• Heat the olive oil in a large, heavy skillet over medium heat, and add the onion. Cook, stirring often, until tender, three to five minutes, and add the garlic and the capers. Cook, stirring, for three to five minutes, until the onion has softened thoroughly and the mixture is fragrant. Add the tomatoes, salt, pepper and a pinch of sugar. Stir in the thyme, bring to a simmer and cook, stirring often, for 15 to 20 minutes, until the sauce is thick and fragrant. Taste and adjust seasonings. Serve hot or cold.
• Make the sauce as directed and keep warm.
• Preheat the oven to 450 degrees. Oil a baking dish large enough for the fish to lie flat. Season the fish with salt and pepper, and arrange in the baking dish. Drizzle the olive oil over the fillets, and place a round of lemon on each one. Cover the dish tightly with foil, and place in the oven. Bake 15 minutes. Check the fish; if you can cut into it with a fork, it is done. If it doesn't yield, (halibut fillets tend to be thick can take time to cook), cover and return to the oven for five minutes. Remove from the oven, and check again. Remove the lemon slices from the fish.
• Place a spoonful of sauce on each plate, and place a piece of fish partially on top. Spoon some of the liquid from the baking dish over the fish. If you wish, top the fish with another spoonful of sauce, garnish with basil leaves and serve.