Recipe

Baked Halibut With Warm Sherry Onion Vinaigrette Recipe

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Ingredients

Directions

Step #1 1.
Step #2 Puree 3/4 C cherry tomatoes in a mixer & strain through a sieve; discard solids.
Step #3 mix tomato juice, olives, 1 T each lemon juice and oil, & salt & pepper to taste in a bowl; set aside.
Step #4 2.
Step #5 Trim tough outer leaves of artichokes.
Step #6 in a 3-quart pot fitted with a steamer, bring 2 inches of water to a boil.
Step #7 Steam artichokes for 10 mins, or until tender.
Step #8 remove this from pot; set aside to cool.
Step #9 3.
Step #10 Heat oven to 400F.
Step #11 Heat a nonstick ovenproof skillet with 1 t oil over med-heat/flame.
Step #12 Spice up both sides of fillets with salt & pepper; place this in pan.
Step #13 Cook, on one side only, until well browned, about 4 mins.
Step #14 Finish cooking in oven, about 3 more mins.
Step #15 4.
Step #16 Meanwhile, quarter artichokes; remove choke only if it is purple.
Step #17 Toss artichokes with remaining lemon juice & olive oil & sliced chervil.
Step #18 Slice pear or cherry tomatoes in half.
Step #19 Set aside.
Step #20 5.
Step #21 Slice fennel crosswise as thinly as possible & arrange on 4 plates.
Step #22 Place fish on top of fennel & arrange artichokes, halved tomatoes, & spinach on plate around fish.
Step #23 Spoon dressing over fish & vegetables.
Step #24 Garnish with chervil sprigs.
Step #25 --.
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