Karen's
Halibut Marguerita
The
key to this deceptively simple dish is using fresh ingredients and
patience. In particular, leave plenty of time for the onions to
caramelize. If you do it slowly and on low heat, the sugars come
out and they have a wonderful sweet flavor that makes the dish.
Four
halibut fillets (or other white fish such as cod, haddock, or schrod)
1 large onion, minced
3 T butter or margarine, divided
4 T olive oil, divided
2 medium tomatoes, chopped and drained
1/3 bunch fresh basil leaves, thinly sliced
Heat
oven to 350°. Heat 2 T butter and 2 T olive oil in a frying
pan. Add onion, stir. Turn heat on low and cook until golden and
caramelized, 20-40 minutes. Scoop caramelized onions into baking
dish. Set fish filets on top. Dot with remaining butter. Sprinkle
sliced basil over each filet. Top with chopped tomatoes. Drizzle
filets with remaining olive oil so that basil is moist.
Bake
covered until fish flakes easily. Lift out filets with tomato and
basil still on top. Scoop out caramelized onions and drizzle over
the top.
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