Roasted Halibut a la “Bruschetta”

Add roast fish to sauteed fresh tomatoes and garlic, then serve it on a crisp slab of rugged country bread.

4 servings

Here is a main dish bruschetta (broo-SKEH-tah)—garlicky toast topped with flakey halibut steaks and tomato relish. The anchovies “melt” into the tomatoes creating a rich, flavorful topping. Yum.

Ingredients

6 tablespoons olive oil
1 pound grape tomatoes, halved
1/2 cup finely diced red onion
5 flat anchovies, canned in oil, drained
3 cloves garlic, crushed, divided
1/2 teaspoon salt
1/4 teaspoon Coarsely ground black pepper
4 fresh or frozen halibut steaks
4 slices good crusty bread
1/2 cup julienned fresh basil leaves

Prep Time - 10
Cook Time - 15

Instructions

Preheat oven to 450F.
Heat 3 tablespoons olive oil in a large skillet. Add tomatoes, onion, anchovies and 2 crushed garlic cloves; stir. Cook over high heat, stirring constantly, until thick, about 5 minutes. Add 1/4 teaspoon salt and pepper. Keep warm.
Stir together remaining olive oil, crushed garlic clove and salt. Brush fish with half the oil mixture. Place on a rimmed baking sheet. Bake 10 minutes, or until fish turns opaque and flakes easily.
Brush both sides of bread slices with remaining oil mixture. Toast in oven until golden brown, about 3 minutes.
Place a bruschetta on each plate. Top with tomato mixture and fish. Sprinkle with basil.

Recipe by Rozanne Gold.

Nutritional Info (per serving)