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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (215g) Recipe makes 6 servings The following items or measurements are not included below: red wine vinegar |
||
| Calories 443 | ||
| Calories from Fat 226 | (51%) | |
| Amount Per Serving | %DV | |
| Total Fat 25.2g | 38% | |
| Saturated Fat 3.6g | 17% | |
| Monounsaturated Fat 16.3g | ||
| Polyunsaturated Fat 3.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 54mg | 18% | |
| Sodium 226mg | 9% | |
| Potassium 831mg | 23% | |
| Total Carbohydrate 13.8g | 4% | |
| Dietary Fiber 1.1g | 4% | |
| Sugars 1.2g | ||
| Protein 38.0g | 76% | |
Roasted Halibut With Fresh Herb Sauce
By: NcMysteryShopper
Aug 15, 2005
Halibut with herb sauce dares to bring fish that's not smoked to the brunch table. Created by husband-and-wife team, Gayle Pirie and John Clark, of San Francisco's Zuni Cafe, when they resolved to rescue what they saw as an unloved meal from its second-class status. They accomplished this feat in part by moving beyond eggs. While this dish doesn't shout Christmas any more than it does brunch, it's ideal for the holidays: easy to prepare, perfect to serve to large groups and crafted to make the most of comforting seasonal ingredients. Match this simple, mild fish with a light, fresh and fruity white like the fragrant 1998 Antinori Galestro or the 1998 Anselmi Soave San Vincenzo. MAKE AHEAD The sauce can be refrigerated for several hours.
SERVES 6
Ingredients
- 1 cup coarse fresh breadcrumb
- 1/2 cup extra-virgin olive oil, plus
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons garlic, minced
- 1 tablespoon dry white wine
- 1/4 cup flat leaf parsley, finely chopped
- 1/4 cup arugula leaf, finely chopped
- 1 tablespoon marjoram, finely chopped
- 1 tablespoon oregano, finely chopped
- 2 teaspoons red wine vinegar
- kosher salt
- fresh ground pepper
- 6 (6 ounce) halibut, skinless or cod fish fillets
Directions
1
Preheat the oven to 400°. In a medium bowl, toss the bread crumbs with 1 tablespoon of the olive oil, 1 teaspoon of the minced garlic and the wine. Spread the crumbs on a pie plate and toast for 8 minutes, or until lightly browned.2
Meanwhile, in a bowl, combine the 1/2 cup of oil with the parsley, arugula, marjoram, oregano, vinegar and the remaining 1 teaspoon of garlic. Season the herb sauce with salt and pepper.3
Lightly oil a large baking dish. Arrange the halibut fillets in the dish, season with salt and pepper and roast for 8 minutes. Sprinkle the fish with the toasted bread crumbs and bake for about 8 minutes longer, or until the fish is cooked through. Transfer the fish to plates, drizzle with the herb sauce and serve.
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Browse similar recipes by category
- Course > Lunch/Snacks
- Course > Main Dish
- Main Ingredient > Seafood > Fish > Saltwater > Halibut
- Cuisine > North American
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > 3 or Less Steps
- Occasion > Dinner Party
- Occasion > Holiday/Event
- Occasion > Brunch
- Occasion > Taste/Mood
Featured Reviews for This Recipe
From: Chef #533442
On Nov 1, 2008
Absolutely amazing - one of the best halibut/fish recipe I've ever had. It actually compares to the fish sauce I eat at the Wynn resort in Vegas/Bartolota restaurant.
From: Sally S
On Jun 27, 2007
Easy to make and an usual tang with the sauce! Not one for the kids but thats ok. Thanks!
From: mama's kitchen
On Feb 21, 2007
Amazing! This sauce is absolutely awesome! I followed this to a T and it all came together fast and fantastic! I was evfen surprised that dh liked it! He will usually turn his nose up at anything green- except money of course! I was pressed for time when making supper this night so I had to find a side FAST. I had some leftover fettuccine from another night so I made the full amount of sauce but only half the fish. I then reheated the pasta in some boiling water for a few minutes, drained and mixed with the remaining sauce. I topped the pasta with a little fresh parm and voila! Instant AMAZING meal! Thanks for such an easy and delish recipe Cheryl! We will be making this again. You made me look like a ROCK star!
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