Tuesday, May 12, 2009

Halibut with Tomatoes and Basil

Roasted Halibut with couscous.

I've had a hankering for fish recently. My go-to fish is (predictably) salmon, mostly because I only like fish that is firm and flaky. But CCO was tired of my salmon obsession, so we bought a filet of halibut at the store this weekend.

Roasted in a foil packet with tomato, basil and oil, it was everything I dreamed of and more.

Eat Rating: Delicious.
Difficulty: Easy. Just a long strip of aluminum foil.

1 cup of basil leaves, loosely packed and then chopped
1/2 cup grape tomatoes, halved
2 cloves of garlic, minced
2 tbsp dry white wine (LN: We used Sauvignon Blanc)
2 tbsp olive oil
salt and pepper to taste
2 1/2 lb filets of halibut

Preheat the oven to 450 degrees.

Tear two long sheets of aluminum foil, about 6 inches long.

In a bowl, combined the chopped basile, grape tomatoes, garlic, wine and olive oil. Mix until all the ingredients are coated and add salt and pepper to taste. Wash the filets and pat dry with a paper towel. Place a filet in the middle of a sheet of aluminum foil. Top with half the tomato/basil mixture. Fold one end of the foil up over the fish, then fold the other side over so you have a roll with two open ends. Then fold each of the open ends over so all sides are closed. Repeat with the second filet. Place the packets on a cookie sheet and bake for 15 minutes.

Unwrap and serve immediately.

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