Roasted Halibut a la “Bruschetta”

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Add roast fish to sauteed fresh tomatoes and garlic, then serve it on a crisp slab of rugged country bread.

HAILIBUT & BRUSCHETTA 1A8D0548

Ingredients

6 tablespoons olive oil
1 pound grape tomatoes, cut into halves
1/2 cup finely diced red onion
5 flat anchovies, canned in oil, drained
3 garlic cloves, crushed, divided
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
4 (5-ounce) fresh or frozen halibut steaks
4 slices crusty artisan bread
1/2 cup shredded fresh basil leaves

Instructions

  1. Preheat oven to 450F.
  2. Heat 3 tablespoons olive oil in a large skillet. Add tomatoes, onion, anchovies and 2 crushed garlic cloves; stir. Cook over high heat, stirring constantly, until thick, about 5 minutes. Add 1/4 teaspoon salt and pepper. Keep warm.
  3. Stir together remaining olive oil, crushed garlic clove and salt. Brush fish with half the oil mixture. Place on a rimmed baking sheet. Bake 10 minutes, or until fish turns opaque and flakes easily.
  4. Brush both sides of bread slices with remaining oil mixture. Toast in oven until golden brown, about 3 minutes.
  5. Place a bruschetta on each plate. Top with tomato mixture and fish. Sprinkle with basil.

Recipe by Rozanne Gold.

For a complete menu featuring Roasted Halibut a la “Bruschetta,” along with 11 more simple menus for year round entertaining, check out our Supper Club Menus Recipe App for the iPad on iTunes.

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