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Halibut with Tomato-Basil Sauce

 Halibut with Tomato-Basil Sauce
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.
4 ServingsPrep: 30 min. Bake: 20 min.


  • 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)
  • 1/2 cup mayonnaise
  • 1/2 teaspoon Dijon mustard
  • 1 cup soft bread crumbs
  • 2 tablespoons minced fresh basil
  • 2 tablespoons chopped ripe olives


  • 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.
  • Place halibut in a greased 13-in. x 9-in. baking dish. Combine
  • mayonnaise and mustard; spread over fish. Combine bread crumbs,

2 of 2

Halibut with Tomato-Basil Sauce (continued)

Directions (continued)

  • 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.
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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.