Recipe - Halibut With Portabella Mushrooms Packets

VINAIGRETTE
Nonstick cooking spray
2 Mediumripe tomatoes
1 Medium clove garlic, peeled
and chopped
1 teaspoon Dijon mustard
2 teaspoon Balsamic vinegar
2 teaspoon White wine vinegar
One fourth teaspoon Dried oregano, crushed
One fourth teaspoon Salt
Freshly ground black pepper
2 tablespoon Olive oil

HALIBUT
1 1/3 pound Halibut fillet
1 ds Salt
3 tablespoon Seasoned bread crumbs

Prepare the vinaigrette: Preheat the oven to 500 degrees F. Lightly spray
a small baking pan with cooking spray. Rinse and dry the tomatoes. Cut in
halves lengthwise and place cutside down in the baking pan. Roast 15
minutes. The skins will blister and blacken a bit, and the pulp will be
very soft. Cool.
Scrape the tomatoes, including the skins, into a food processor or
blender. Add the garlic, mustard, vinegars, oregano, salt and pepper. Puree
until smooth. Slowly add the olive oil; blend until incorporated. Transfer
the vinaigrette to a bowl. (Refrigerate if making ahead; remove from
refrigerator about 30 minutes before serving.)
To prepare the halibut: Put the fish into a foillined baking pan. Spread
about 1 One half tablespoons of the vinaigrette on top and sprinkle lightly with
salt and then the bread crumbs. Bake the fish in a preheated, 450degree
oven 12 minutes per inch of thickness, measuring at the thickest point, or
until the fish is cooked through.
Cut the halibut into 4 serving pieces and spoon the vinaigrette on top.

From article by Judith Blake, Seattle Times, in the Buffalo News. Typed for
you by Joan MacDiarmid.

Posted to MMRecipes Digest V4 #12 by maintech@ne.infi.net on Jun 08, 99