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Inspired by memories of the Mediterranean, this is a good
preparation for those who love fish and who also love red
wine. The robust flavors of the dish are well matched
with sturdy red wine.
Preparation and Cooking time: 30 Minutes
3 Pounds skinless fresh halibut fillets, sliced into
small steaks about 4 by 2 by 1/2 inch (substitute red
snapper, flounder or ling cod)
3/4 cup all purpose flour, seasoned with 1 teaspoon each
salt and pepper
3 tablespoons mild olive oil
2/3 cup dry white wine (chardonnay or sauvignon blanc)
3 teaspoons minced garlic (4 large cloves)
3 cups peeled seeded and large diced fresh tomatoes (4 or
5 tomatoes)
3 tablespoons minced fresh basil (or 3 teaspoons dried)
3/4 cup pitted and sliced black olives
Salt and Pepper
1) Preheat oven to 350F. Lightly oil a 12 by 8 by 2 inch
casserole.
2) Lightly dust pieces of halibut with flour
3) Heat olive oil in a medium pan over medium-high heat.
When oil is hot, add 4 or 5 pieces of fish and sauces 2 to 3
minutes on each side. Transfer to oiled casserole and
cook remaining fish. Arrange fish nearly in casserole.
4) Add wine to aute pan and deglaze it. then stir
in garlic tomatoes and basil. Bring to a quick boil,
stir in olives and taste to correct seasoning. Pour sauce
over fish.
5) Cover casserole and bake 5 to 10 minutes, until fish
flakes easily. Remove from oven and serve at once.
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