Slices Of White Halibut Fillet on Mediterranean Tomato Ragout
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 piece (s) fish (halibut), white (approx. 180 g each)
- 4 tomato (s), (Roma)
- 400 g tomato (s), chopped (can)
- 1 zucchini
- 2 tablespoon capers
- 15 olives, black (pitted)
- 2 shallot (s), finely diced
- 4 clove (s) garlic, finely diced
- 4 cl gin
- 8 stalks basil, finely chopped
- 2 pinches sugar
- salt and pepper
Print Recipe
Pin Recipe Instructions
- The white halibut has the finer meat compared to its black relative. It is firmer, lower in fat, finely aromatic and rich in protein. Unfortunately, this fish is seldom found in our markets, on the one hand because the catches have fallen sharply compared to before and on the other hand because the catering industry is buying a large part of the catches. Its meat is suitable for all types of preparation, but should only be spiced with care.
- Cut four 6 mm wide strips lengthwise from the zucchini, cut into cubes, fry briefly in olive oil so that they retain their bite and season with salt and pepper.
- Peel, core and quarter the tomatoes. Sweat the shallot and garlic cubes in 2 tablespoons of olive oil, add the tomato quarters, canned tomatoes, capers, olives and the gin, season with a pinch of sugar, salt and pepper, and simmer gently for about 10 minutes with the pot open. Fold in the zucchini cubes and finally the basil. Possibly a little more seasoning.
- Use a filleting knife to remove the skin from the halibut slices and cut out the meat along the bone so that it becomes bone-free strips. Heat 1 tablespoon of olive oil in a pan and fry the fillets on both sides on a medium setting for about 3-4 minutes, depending on their thickness. Season with a little salt.
- To serve, place the tomato ragout in deep plates and place the pieces of fish on top. Suitable side dishes are spaghetti or an oven-fresh baguette.
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