Monday, April 18, 2011
Halibut with Julienned Vegetables and Sundried Tomatoes
1 lb halibut cut into four serving portions
3 tablespoons light olive oil
2 tablespoons butter
salt and pepper
1 yellow sweet pepper
1/2 shallots finely chopped
4-5 sun-dried tomatoes finely sliced
large capers (2 per serving)
1/4 cup of brandy
Pre-heat the oven to 375º F. Cut the vegetables and chop the shallots into julienne cut(thin long strips). Set aside. Season the halibut with salt and pepper. Heat the oil and butter on medium-high heat. The oil and butter should sizzle once you place the fish in the pan. Sear the fish well, about 2-3 minutes. Once the fish has formed a brown crust and releases easily with a spatula, turn to brown on the other side. Turn only once. If there is excess fat, transfer a tablespoon to a separate frying pan in which you will saute the vegetables. Remove the pan from the heat. Transfer to the oven where it will continue to cook for about ten minutes, depending on the thickness of the halibut.
While the fish finishes cooking begin sauteing the vegetables. Add a tablespoon each of butter and light olive oil to the oil already in the pan. Heat on medium high heat. Add the shallots and saute for 2 minutes. Toss in the peppers, zucchini, capers, sun-dried tomatoes. Cook for a minute before adding the
Continue cooking to allow the brandy to reduce and flavours to infuse. Serve on the baked fish. Makes 4 portions.
Posted by Anna C