Baked Citrus Halibut with Signora’s Tomato Sauce
Serves 4 | Prep Time 25 min | Cook Time 15 min
Sometimes creating a recipe is like trying to solve a Rubik’s Cube. You twist it this way and that and get real close to figuring it out, only to realize you’re not quite there yet. Such was the case here. Halibut is a great fish for health, but left to its own devices it can be rather bland. So I toyed, I tinkered, and I went through more fish than Shamu until—hallelujah!—I got it right. If you aren’t in the mood for this southern Italian version, try the south-of-the border variation below.
Instructions
Preheat the oven to 400°F and lightly oil an ovenproof pan large enough to accommodate all of the fillets in a single layer.
Stir the lemon juice and salt together, then coat the halibut in the mixture and refrigerate for 15 minutes.
Pat the fillets dry with paper towels and place them in the prepared pan. Brush each fillet with 1⁄4 teaspoon of the olive oil and top with 1⁄4 cup of the tomato sauce.
Bake for 12 to 15 minutes, until the fish is opaque and flakes easily. To be certain the fish is done, push a two-pronged kitchen fork straight down into the flesh. If you feel no resistance, the fish is cooked; if not, return the fish to the oven for another minute or two.
Top each fillet with 1 tablespoon of the relish before serving.
VARIATION: For a totally different taste sensation, marinate the halibut in Cilantro Lime Vinaigrette (page xx) for 30 minutes. Pat the fillets dry with paper towels. Sprinkle each fillet with a pinch of salt and a pinch of cayenne, and bake as above.
STORAGE: Store in an airtight container in the refrigerator for 2 days. PER SERVING: Calories: 380; Total Fat: 28 g (4.7 g saturated, 17.4 g mono-unsaturated); Carbohydrates: 5 g; Protein: 26 g; Fiber: 1 g; Sodium: 450 mg
Ingredients
2 tablespoons freshly squeezed lemon juice
1⁄4 teaspoon sea salt
4 6-ounce halibut fillets
1 teaspoon extra-virgin olive oil
1 cup Signora’s Tomato Sauce
1⁄4 cup Olive and Caper Relish