Recipe Categories
Seafood
Baked Halibut

Shanna's Baked Halibut Tomatoes Capers Olives Vinaigrette

1/2 cup fresh lemon juice
2 tsp Dijon mustard
3/4 cup extra-virgin olive oil
1 cup cherry tomatoes quartered
2/3 cup Kalamata olives pitted, halved
    (or other brine-cured black olives)
2 tbl drained capers rinsed
    Salt to taste
    Freshly-ground black pepper to taste
2 lb halibut steak, 1 1/2" thick skinned, boned,
    and cut into 4 pieces

 Method :
Preheat oven to 400 degrees.
Whisk together lemon juice and mustard. Add oil in a slow stream, whisking until emulsified. Stir in tomatoes, olives, capers, and salt and pepper, to taste.
Arrange the fish steaks in a ceramic or glass baking dish just large enough to hold them in 1 layer. Pour the vinaigrette over fish.
Cook the fish in middle of oven until just cooked through and no longer translucent, 7 to 9 minutes.
Serve fish with the vinaigrette from the baking dish.
This recipe yields 4 servings.