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Halibut with Tomato-Basil Sauce Recipe
Halibut with Tomato-Basil Sauce Recipe photo by Taste of Home

Halibut with Tomato-Basil Sauce Recipe

Publisher Photo
Roasted tomatoes and garlic create a succulent sauce in this recipe from our Test Kitchen. Topping the fish with a seasoned mayonnaise mixture before baking keeps it moist.
TOTAL TIME: Prep: 30 min. Bake: 20 min.
MAKES:4 servings
TOTAL TIME: Prep: 30 min. Bake: 20 min.
MAKES: 4 servings

Ingredients

  • 6 plum tomatoes, cut into 1-1/4-inch slices
  • 1 tablespoon olive oil
  • 4 to 6 garlic cloves, peeled
  • 1/2 teaspoon balsamic vinegar
  • 2 tablespoons minced fresh basil
  • Water
  • 4 halibut steaks (1 inch thick)
  • TOPPING:
  • 1/2 cup mayonnaise
  • 1/2 teaspoon Dijon mustard
  • 1 cup soft bread crumbs
  • 2 tablespoons minced fresh basil
  • 2 tablespoons chopped ripe olives

Nutritional Facts

1 serving (1 each) equals 739 calories, 36 g fat (5 g saturated fat), 141 mg cholesterol, 492 mg sodium, 11 g carbohydrate, 2 g fiber, 87 g protein.

Directions

  1. Place tomatoes on a baking sheet; drizzle with oil. Wrap garlic in aluminum foil and place on the baking sheet. Bake at 450° for 20 minutes or until edges of tomatoes are lightly browned and garlic pierces easily with a fork. Place tomatoes and garlic in a food processor or blender; cover and process until smooth. Add vinegar, basil and water to achieve desired thickness; set aside.
  2. Place halibut in a greased 13-in. x 9-in. baking dish. Combine mayonnaise and mustard; spread over fish. Combine bread crumbs, basil and olives; sprinkle over mayonnaise mixture and press down gently. Bake, uncovered, at 400° for 20 minutes or until topping is golden brown and fish flakes easily with a fork. Spoon tomato sauce onto four dinner plates; top with fish. Yield: 4 servings.
Originally published as Halibut with Tomato-Basil Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p59

Nutritional Facts

1 serving (1 each) equals 739 calories, 36 g fat (5 g saturated fat), 141 mg cholesterol, 492 mg sodium, 11 g carbohydrate, 2 g fiber, 87 g protein.

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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