11.15.10
Halibut en Cocotte
I’m always on the lookout for really good fish recipes, and this one is phenomenal. Quick and simple preparation, colorful, flavorful, and succulent.
Notes: I used one 1 lb halibut filet and grape tomatoes and stuck a thermometer into the fish before putting in the oven (took it out when it was a shade under 120 since it was really fresh fish).
Halibut en Cocotte with Roasted Garlic and Cherry Tomatoes
from More Best Recipes
1/4 cup evoo
2 medium garlic cloves, sliced thin
1/4 teaspoon red pepper flakes
salt
2 cups (12 ounces) cherry tomatoes, quartered
1 tablespoon capers, rinsed
1 teaspoon minced fresh thyme leaves
2 1 1/4 lb halibut steaks, each about 1 1/4 inches thick and 10 to 12 inches long
ground black pepper
1. Adjust an oven rack to the lowest position and heat the oven to 250 degrees. Cook 2 tablespoons of the oil, garlic, red pepper flakes, and a pinch of salt together in a large Dutch oven over medium-low heat until the garlic is light golden, 2 to 4 minutes. Off the heat, stir in the tomatoes, capers, and thyme.
2. Pay the halibut dry with paper towels and season with salt and pepper. Lay the halibut on top of the tomatoes. Place a large sheet of foil over the pot and press to seal, then cover tightly with the lid. Transfer the pot to the oven and cook until the halibut is opaque and flakes apart when gently prodded with a paring knife, 35 to 40 minutes.
3. Transfer the halibut to a serving platter and tent loosely with foil. Bring the tomato mixture in the pot to a simmer over medium-high heat until slightly thickened, about 2 minutes. Off the heat, stir in the remaining 2 tablespoons olive oil and season with salt and pepper to taste. Spoon the sauce over the halibut and serve.