Meal Menu Idea:
Halibut with Tomatoes, Leeks and Capers
Baby Spinach Salad
Homemade Vinaigrette
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| Photo credit: finecooking.com |
HALIBUT WITH TOMATOES, LEEKS AND CAPERS
4 halibut fillets, 6-8 ounces each
3 lbs. leeks
2 cups cherry tomatoes
3-4 Tablespoons capers
3-4 Tablespoons olive oil
Sea salt and freshly ground pepper
* Preheat the oven to 450 degrees.
* Rinse the leeks, cut in half lengthwise and slice each half thinly.
* Wash tomatoes gently in a colander, set aside.
* In a large bowl toss the leeks and capers with 3 Tablespoons of olive oil; season with salt and pepper.
* Spread the leeks in a single layer on a baking sheet lined with parchment paper.
* Roast until tender, about 10 minutes. Remove the pan from the oven and spread tomatoes over the top.
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* Preheat the broiler.
* Wash the halibut fillets under cool water. Use paper toweling to pat dry.
* Season the halibut on both sides with salt and pepper. Lay the fillets over the vegetables and drizzle top of the halibut with olive oil.
* Broil 7-8 minutes or until the halibut is barely opaque and a meat thermometer reads 130 degrees when inserted at the thickest part of the fillet.
* Remove from broiler, divide fillets and vegetables among individual plates and serve with a spinach salad.