There’s something fishy going on in our Test Kitchen—and it’s this terrific recipe! Topped with a colorful, fresh tomato salsa, these flaky filets are a real treat
- 2 halibut fillets (6 ounces each)
- 1 plum tomato, seeded and chopped
- 1 small sweet yellow pepper, chopped
- 1/4 cup chopped red onion
- 3 tablespoons chopped seeded peeled cucumber
- 3 tablespoons minced fresh parsley
- 1 tablespoon minced chives
- 1 tablespoon olive oil
- 2 teaspoons dill weed
- 2 teaspoons lemon juice
- 1/8 teaspoon salt
- Place halibut in an 11-in. x 7-in. baking dish coated with cooking spray. Bake, uncovered, at 400° for 15-20 minutes or until fish flakes easily with a fork.
- Meanwhile, for salsa, combine the remaining ingredients in a small bowl. Serve with halibut. Yield: 2 servings.
Originally published as Halibut with Vegetable Salsa in Cooking for 2 Spring 2008, p12
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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