Greek roasted halibut
Submitted by Michelle on 15 October 2006 - 7:44pm.
I am addicted to buying cookbooks. This recipe is a happy amalgamation. It’s delicious, healthy and pretty easy to prepare. The accompanying corn salsa can take the place of preparing a separate side dish. This recipe serves 4. Enjoy!
Ready
- ½ cup pitted imported good black olives (e.g., kalamata), chopped kernels from 2 ears of corn
- ½ cup chopped freshly roasted red bell pepper
- ½ cup chopped fresh parsley
- ¼ cup extra virgin olive oil
- 2 Tbsp minced garlic
- 2 teaspoons chopped fresh oregano
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 4 (6 ounce) halibut fillets or steaks
Set
- Baking dish
Go
- In a bowl, combine the olives, corn, bell pepper, parsley, olive oil, garlic, oregano, salt and pepper and stir well.
- Place the fish flat side down in a baking dish.
- Coat the sides and top of the fish with the marinade. (The fish can be covered and refrigerated for up to 4 hours before using.)
- Preheat the oven to 400°F.
- Place the fish in the oven and roast for about 15 minutes, until it just begins to flake when prodded with a fork.
- Transfer to dinner plates and serve at once.
I can’t wait to try this recipe. It’s intriguing. A kind of greek meets tex-mex. I always liked the pungency of olives and to add the sweetness of corn to balance the flavors is a great, creative choice.