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Receta Baked Halibut With Tomato, Capers, And Olive Vinaigrette
by Global Cookbook

Baked Halibut With Tomato, Capers, And Olive Vinaigrette
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  Raciónes: 4

Ingredientes

  • 1/2 c. fresh lemon juice
  • 2 tsp Dijon mustard
  • 3/4 c. extra-virgin extra virgin olive oil
  • 1 c. cherry tomatoes quartered
  • 2/3 c. Kalamata olives pitted, halved (or possibly other brine-cured black olives)
  • 2 Tbsp. liquid removed capers rinsed Salt to taste Freshly-grnd black pepper to taste
  • 2 lb halibut steak, 1 1/2" thick skinned, boned, and cut into 4 pcs

Direcciones

  1. Preheat oven to 400 degrees.
  2. Whisk together lemon juice and mustard. Add in oil in a slow stream, whisking till emulsified. Stir in tomatoes, olives, capers, and salt and pepper, to taste.
  3. Arrange the fish steaks in a ceramic or possibly glass baking dish just large sufficient to hold them in 1 layer. Pour the vinaigrette over fish.
  4. Cook the fish in middle of oven till just cooked through and no longer translucent/soft, 7 to 9 min.
  5. Serve fish with the vinaigrette from the baking dish.
  6. This recipe yields 4 servings.