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Halibut Tapenade

1/4 c Olive Oil, extra virgin
2 Tomatoes, ripe, medium
1 pn Thyme Salt
1 T Black Olives pitted chopped
1 t Dijon Mustard (optional)
2 Halibut Filets
1 Onion, medium, minced
1/2 Bay Leaf
1 Garlic Clove, crushed Pepper, freshly ground
1 Lemon, juice
2 T Basil, fresh, chopped


Any other firm white fish may be substituted. Heat 2 tbs of the olive oil in a small, heavy pan and saute minced onion until almost translucent. Meanwhile, immerse tomatoes quickly in boiling water to help remove skin. Remove, skin them, halve them, gently squeeze out the seed, coarsely dice them, and add them to the sauteing onions. Add half a bay leaf, a pinch of thyme, garlic, salt and pepper to taste and reduce mixture at a medium boil for about 20 minutes or until liquid is syrupy and almost evaporated and tomatoes are cooked. A minute or 2 before removing from heat, stir in chopped black olives. Set aside. In a small bowl, combine the juice of one lemon with twice as much olive oil, salt and pepper to taste and dijon mustard, mixing in a blender if desired. Then fold in chopped fresh basil. Set aside. Cook fish portions lightly until just tender by steaming, poaching, or by sauteing quickly in olive oil. Arrange cooked fish on dinner plates. Stir the basil and a half of its lemon-olive oil vinaigrette into the hot tomato and black olive mixture. Quickly spoon the resulting mixture around each fish filet, and serve. Serves 2.





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