Это предварительный просмотр рецепта "Baked Halibut With Warm Sherry Onion Vinaigrette".

Рецепт Baked Halibut With Warm Sherry Onion Vinaigrette
by Global Cookbook

Baked Halibut With Warm Sherry Onion Vinaigrette
Рейтинг: 0/5
Avg. 0/5 0 голосов
 
  Порций: 1

Ингредиенты

  • 1 1/2 c. Finely minced onion
  • 3 Tbsp. Chopped shallot
  • 1 lrg Garlic clove, chopped
  • 1 Tbsp. Unsalted butter
  • 4 Tbsp. Sherry vinegar*
  • 1 x Plum tomato, seeded and minced fine
  • 1/3 c. Finely diced red bell pepper
  • 1/2 c. Extra virgin olive oil
  • 1 1/2 tsp Chopped fresh thyme plus 1 thyme sprigs and additional sprigs for garnish if you like
  • 4 x Kalamata or possibly other brine-cured large black pitted and minced olives, fine
  • 2 Tbsp. Chopped fresh parsley leaves Three, (10- to 12-oz) pcs of halibut fillet, halved crosswise
  • 2 Tbsp. Dry white wine
  • 1/4 c. Fish stock or possibly bottled clam juice

Инструкции

  1. Available at specialty foods shops and some supermarkets
  2. In a heavy skillet cook onion, 1 1/2 Tbsp. shallot, and garlic in butter with salt and pepper to taste over moderate heat, stirring, till onion is pale golden brown, about 10 min.
  3. Stir in vinegar and cook, covered 5 min. Stir in tomato and cook, covered, stirring occasionally, 10 min. Stir in bell pepper and 1/4 c. oil and cook, uncovered, stirring, 2 min. Stir in parsley and remaining 1/4 c. oil and keep vinaigrette hot.
  4. Preheat oven to 425F. and butter a baking dish just large sufficient to hold fillets in one layer.
  5. Sprinkle remaining 1 1/2 Tbsp. shallot in baking dish and in it arrange fillets, seasoned with salt and pepper. Add in thyme sprig, wine, and stock or possibly clam juice and cover fillets with a buttered piece of wax paper. Bake fish in middle of oven 10 to 15 min (depending upon thickness of fillets), or possibly till just cooked through.
  6. Transfer fillets to a large plate and keep hot. Pour cooking liquid through a fine sieve set over skillet of vinaigrette. Cook vinaigrette over moderate heat, stirring, till it is hot and cooking liquid is incorporated.
  7. Serve fish, garnished with additional thyme sprigs, with hot vinaigrette.
  8. Serves 6.