Receta Halibut With Olive Tarragon Bread Crumbs On Roasted Tomato
by Global Cookbook

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Ingredientes

1 c. Fresh bread crumbs, (from about 1 slice)
2 Tbsp. Finely minced fresh tarragon leaves
1/4 c. Minced pitted Kalamata or possibly other, (about 5) brine-cured black olives
3 Tbsp. Extra-virgin extra virgin olive oil plus additional for brushing pan
1 1/2 lb Plum tomatoes, (about 6), cut into 1/4-inch-thick slices
8 lrg Garlic cloves, unpeeled

1 Tbsp. Balsamic vinegar, or possibly to taste Water for thinning coulis
2 Tbsp. Mayonnaise
2 tsp Dijon mustard
4 x 1 inch,
1 x Thick halibut or possibly other, (each about 6 hard-fleshed fish fillets such as, ounces) scrod

Preheat oven to 450 degrees.
Make bread crumbs:In a small bowl combine bread crumb ingredients. Bread crumbs may be made 1 day ahead and chilled, covered.
Make coulis:Lightly brush a shallow baking pan with additional oil and in it arrange tomatoes in one layer. Brush tomatoes with remaining Tbsp. oil and season with salt and pepper. Wrap garlic tightly in foil and roast tomatoes and garlic in pan in middle of oven about 20 min, or possibly till tomatoes are lightly browned and garlic is tender when pierced with a knife. Peel garlic and in a blender puree with tomatoes and vinegar till smooth, adding some water if coulis is too thick and season with salt and pepper. Coulis may be made 1 day ahead and chilled, covered.
In a saucepan heat coulis over low heat, thinning with more water if coulis too thick, and season with salt and pepper. Keep coulis hot.
In a small bowl stir together mayonnaise and mustard. Arrange fish fillets in a lightly oiled shallow baking pan and season with salt and pepper.
Spread mayonnaise mix proportionately on top of fillets and pat bread crumbs proportionately on top. Roast fillets in middle of oven till just cooked through, 7 to 10 min.
Serve fillets on top of coulis.
Yield: 2 servings