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Seared Halibut Fillet On Tomato Fondue
Ingredients:
4 pieces fresh halibut fillet or cod 1 TBSP olive oil 3 shallots - peeled and rough chopped 3 large ripe fresh tomatoes 2 TBSP tomato paste 1 TBSP red wine vinegar 5 TBSP butter 1 bunch fresh sweet basil- leaves removed from stem 1 TBSP fresh garlic - chopped 1 c. canola oil 4 sprigs fresh parsley 1/2 c. spinach salt to taste pepper to taste 1 TBSP canola oil Directions: Boil salted water in med. sauce pot. Make ice bath by placing ice water in mixing bowl Remove core of tomatoes and cut an x just through the skin on bottom of tomatoes Place tomatoes in boiling water for 10 sec. remove and place in ice bath Reserve boiling water and ice bath Once tomatoes are chilled peel skins and cut in half squeezing out seeds then rough chop In small sauce pan sweat shallots in olive oil Add tomatoes and slowly cook Once tomatoes are soft place in blender and puree Add butter, vinegar, paste, salt, pepper Remove from blender and set aside Place basil in boiling water for 5 sec. Remove and place in ice bath locking in green color In blender place basil, parsley, spinach, garlic, canola oil Puree until it is a pesto-like thickness Add salt and pepper In hot skillet add 1 TBSP canola oil Season fish with salt and pepper and sear on one side Cover with lemon and bake at 350 Spoon tomato on fish Drizzle basil around fish  Recipe Summary: Yield: 4 Comments: Other recipes by L'Auberge Provencale: Orange Blossom Waffles Poached Eggs In A Potato Nest Rose Petal Ice Cream Summer Corn Bisque With Lobster Winter Squash Soup Lobster Fricasse Roasted Leg Of Lamb | |
Recipe Provided By:
L'Auberge Provencale Boyce, VA  Detailed Listing | Website Boyce Bed and Breakfast Inns |