Halibut With Olive Tarragon Bread Crumbs On Roasted Tomato And Garlic Coulis
Serves: 5
Jewel Boehm
1 January 1970
Based on User reviews:
49
Spice
50
Sweetness
49
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
8 large
Garlic Cloves (unpeeled)1 tbsp
Balsamic Vinegar (to taste)2 tbsps
Mayonnaise2 tsps
Dijon MustardDirections:
1
Preheat oven to 450 degrees
2
Make bread crumbs: In a small bowl combine bread crumb ingredients
3
Bread crumbs may be made 1 day ahead and chilled, covered
4
Make coulis: Lightly brush a shallow baking pan with additional oil and in it arrange tomatoes in one layer
5
Brush tomatoes with remaining tablespoon oil and season with salt and pepper
6
Wrap garlic tightly in foil and roast tomatoes and garlic in pan in middle of oven about 20 minutes, or until tomatoes are lightly browned and garlic is tender when pierced with a knife
7
Peel garlic and in a blender puree with tomatoes and vinegar until smooth, adding some water if coulis is too thick and season with salt and pepper
8
Coulis may be made 1 day ahead and chilled, covered
9
In a saucepan heat coulis over low heat, thinning with more water if coulis too thick, and season with salt and pepper
10
Keep coulis warm
11
In a small bowl stir together mayonnaise and mustard
12
Arrange fish fillets in a lightly oiled shallow baking pan and season with salt and pepper
13
Spread mayonnaise mixture evenly on top of fillets and pat bread crumbs evenly on top
14
Roast fillets in middle of oven until just cooked through, 7 to 10 minutes
15
Serve fillets on top of coulis