Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- Non-stick cooking spray
- 2 med -ripe tomatoes
- 1 med clove garlic, peeled and minced
- 1 tsp Dijon mustard
- 2 tsp Balsamic vinegar
- 2 tsp White wine vinegar
- 1/4 tsp Dry oregano, crushed
- 1/4 tsp Salt Freshly grnd black pepper
- 2 Tbsp. Extra virgin olive oil
- 1 1/3 lb Halibut fillet
- 1 dsh Salt
- 3 Tbsp. Seasoned bread crumbs
Direcciones
- Prepare the vinaigrette: Preheat the oven to 500 degrees F. Lightly spray a small baking pan with cooking spray. Rinse and dry the tomatoes. Cut in halves lengthwise and place cut-side down in the baking pan. Roast 15 min. The skins will blister and blacken a bit, and the pulp will be very soft. Cold.
- Scrape the tomatoes, including the skins, into a food processor or possibly blender. Add in the garlic, mustard, vinegars, oregano, salt and pepper. Puree till smooth. Slowly add in the extra virgin olive oil; blend till incorporated. Transfer the vinaigrette to a bowl. (Chill if making ahead; remove from refrigerator about 30 min before serving.)
- To prepare the halibut: Put the fish into a foil-lined baking pan. Spread about 1 1/2 Tbsp. of the vinaigrette on top and sprinkle lightly with salt and then the bread crumbs. Bake the fish in a preheated, 450-degree oven 12 min per inch of thickness, measuring at the thickest point, or possibly till the fish is cooked through.
- Cut the halibut into 4 serving pcs and spoon the vinaigrette on top.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 170g | |
| Recipe makes 4 servings | |
| Calories 251 | |
| Calories from Fat 94 | 37% |
| Total Fat 10.54g | 13% |
| Saturated Fat 1.5g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 48mg | 16% |
| Sodium 318mg | 13% |
| Potassium 700mg | 20% |
| Total Carbs 4.42g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.73g | 0% |
| Protein 32.26g | 52% |
