Best Halibut With Pepitas Capers Cherry Tomatoes And Basil Recipes

BAKED HALIBUT WITH TOMATO CAPER SAUCE

Baked Halibut With Tomato Caper Sauce image

This is a pungent tomato sauce that I learned to make in Provence. It goes well with any type of robust fish.

Provided by Martha Rose Shulman

Categories dinner, weekday, sauces and gravies, main course

Time 1h

Yield Serves 6

Number Of Ingredients 16

Ingredients

1 tablespoon extra virgin olive oil
1/2 medium onion, finely chopped
4 plump garlic cloves, minced or mashed in a mortar and pestle
1/4 cup capers, drained, rinsed and finely chopped or mashed with the garlic in a mortar and pestle
2 pounds tomatoes, peeled, seeded and finely chopped, or 1 28-ounce can diced tomatoes with juice
Salt, preferably kosher salt
freshly ground pepper to taste
Pinch of sugar
1 teaspoon chopped fresh thyme leaves
1 tablespoon slivered fresh basil leaves
1 recipe tomato-caper sauce, above
6 6-ounce halibut fillets (Choose Pacific halibut over Atlantic halibut. According to the Environmental Defense Fund and the Blue Ocean Institute, Pacific halibut fisheries have been properly managed, but they are overfished in the Atlantic.)
Salt, preferably kosher salt
freshly ground pepper
1 tablespoon extra-virgin olive oil
6 lemon slices

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.

Nutrition Facts : @context http, Calories 254, UnsaturatedFat 5 grams, Carbohydrate 15 grams, Fat 8 grams, Fiber 6 grams, Protein 34 grams, SaturatedFat 1 gram, Sodium 984 milligrams, Sugar 6 grams

HALIBUT WITH CHERRY TOMATOES, CAPERS AND OLIVES

Halibut With Cherry Tomatoes, Capers and Olives image

When I was first dating my husband, we went to a small restaurant in Moss Landing and I had this dish. The sweet tomatoes, sour lemon and salty olives and capers are wonderful with the halibut. The chef was kind enough to list the ingredients for me. What I didn't remember exact amounts for, I improvised and it's close enough for me to what I had that day! If you can't get good cherry tomatoes, use any tomato chopped small. I've also subbed half the olive oil for stock when I'm feeling dietetic and that's good too. Not AS good, maybe, but good!

Provided by DeeCooks

Categories Halibut

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1/3 cup fresh lemon juice
2 teaspoons Dijon mustard
1/2 cup olive oil
1 cup cherry tomatoes, quartered
1/2 cup kalamata olive, pitted, chopped
2 tablespoons capers, rinsed, drained
2 tablespoons flat leaf parsley, chopped
2 lbs halibut steaks (for four pieces) or 2 lbs halibut fillets (for four pieces)

Steps:

Preheat oven to 400.
Mix lemon and mustard blend in oil 'til emulsified (I love my immersion blender!). Stir in tomatoes, olives, capers, salt & pepper.
Put the fish in a baking dish just large enough to hold them in one layer and pour the tomato mixture over it.
Cook the fish in middle of oven until just cooked through--depending on the thickness of your fish, it can vary from 10-20 minutes.
Stir in parsley, and serve fish with the sauce. Freshly ground black pepper is great, but the capers and olives usually have enough salt to carry the dish.
Excellent on angel hair pasta!