Roasted Halibut a la “Bruschetta”
Mark Boughton Photography / styling by Teresa Blackburn
- Yield: 4 servings
- Prep: 10 mins
- Cook: 15 mins
Here is a main dish bruschetta (broo-SKEH-tah)—garlicky toast topped with flakey halibut steaks and tomato relish. The anchovies “melt” into the tomatoes creating a rich, flavorful topping. Yum.
Ingredients
- 6tablespoons olive oil
- 1pound grape tomatoes, halved
- 1/2cup finely diced red onion
- 5-- flat anchovies, canned in oil, drained
- 3cloves garlic, crushed, divided
- 1/2teaspoon salt
- 1/4teaspoon Coarsely ground black pepper
- 4-- fresh or frozen halibut steaks
- 4slices good crusty bread
- 1/2cup julienned fresh basil leaves
Instructions
- Preheat oven to 450F.
- Heat 3 tablespoons olive oil in a large skillet. Add tomatoes, onion, anchovies and 2 crushed garlic cloves; stir. Cook over high heat, stirring constantly, until thick, about 5 minutes. Add 1/4 teaspoon salt and pepper. Keep warm.
- Stir together remaining olive oil, crushed garlic clove and salt. Brush fish with half the oil mixture. Place on a rimmed baking sheet. Bake 10 minutes, or until fish turns opaque and flakes easily.
- Brush both sides of bread slices with remaining oil mixture. Toast in oven until golden brown, about 3 minutes.
- Place a bruschetta on each plate. Top with tomato mixture and fish. Sprinkle with basil.
Recipe by Rozanne Gold.
Nutritional Info *per serving
- Calories 730
- Glycemic Load 0
- Fat 28g
- Saturated Fat 4.5g
- Polyunsaturated Fat 3.5g
- Monounsaturated Fat 17g
- Cholesterol 195mg
- Sodium 1040mg
- Potassium 2030mg
- Carbohydrate 36g
- Fiber 3g
- Sugars 6g
- Protein 80g
- Trans Fat 0g
- Vitamin A 30%
- Vitamin C 30%
- Calcium 15%
- Iron 15%
