Oven-Roasted Halibut with Black Olive Tapenade on Roasted Red Peppers (Rape Asado con Tapenada Negra Y Pimientos Morrones)

Name: Oven-Roasted Halibut with Black Olive Tapenade on Roasted Red Peppers (Rape Asado con Tapenada Negra Y Pimientos Morrones)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 2 fillets anchovy fillets; 2 Tbsps canola oil; 3 Tbsps capers, preferably nonpareil, drained; 59 milliliters chopped fresh parsley leaves; 1 teaspoons ground cumin; 1 kilograms halibut fillets, with skin; 355 milliliters oil-cured olives, pitted; 355 milliliters Gaeta olives, pitted; 710 milliliters (1/4) bottle roasted sweet red peppers, see Cooks Note; 6 servings Salt and freshly ground black pepper

You can never have too many main course recipes, so give Oven-Roasted Halibut with Black Olive Tapenade on Roasted Red Peppers (Rape Asado con Tapenada Negra Y Pimientos Morrones) a try. One portion of this dish contains roughly 39g of protein, 18g of fat, and a total of 337 calories. This recipe serves 6. From preparation to the plate, this recipe takes about 30 minutes. It is a good option if you're following a gluten free, dairy free, fodmap friendly, and whole 30 diet. If you have anchovy, canolan oil, bottle roasted peppers, and a few other ingredients on hand, you can make it. Olive Tapenade Crusted Chicken and Quinoa with Roasted Garlic, Roasted Red Peppers and Basil, Oven Roasted Chile Relleno with Chipotle Asado Sauce, and Roasted Red Peppers: Two Roasting Techniques and How Marinate Them are very similar to this recipe.

Instructions

Put all of the tapenade ingredients into the work bowl of a food processor. Pulse until smooth. Scrape the tapenade into a bowl, cover with plastic wrap, and refrigerate. The tapenade may be made up to 3 days in advance.

Ingredients you will need

Tapenade

Wrap

Equipment you will use

Food Processor

Plastic Wrap

Bowl

Preheat oven to 375 degrees F.

Equipment you will use

Oven

Pat the halibut fillets dry with paper towels. Season the halibut steaks generously with salt and pepper.

Ingredients you will need

Halibut Steaks

Salt And Pepper

Equipment you will use

Paper Towels

Heat the canola oil over medium-high heat in a large oven-proof frying pan (no plastic handles!) until hot but not smoking. Slip the halibut pieces skin side down into the pan and cook until the bottom side has is golden and the edges of the fish start to look opaque, about 3 minutes. Flip the steaks over and place in the oven for 2 to 3 minutes or until the steaks are just opaque in the center.

Ingredients you will need

Canola Oil

Halibut

Steak

Fish

Equipment you will use

Frying Pan

Oven

While the fish is cooking, warm the red peppers in a skillet over low heat.

Ingredients you will need

Red Pepper

Fish

Equipment you will use

Frying Pan

To serve, place a small mound of red peppers on each plate and place the halibut on the mound. Using 2 teaspoons, form a quenelle (egg-shape) of tapenade and set atop the steak.

Ingredients you will need

Red Pepper

Tapenade

Halibut

Steak

Egg

The tapenade used to top the fillets keeps for a good long time in the refrigerator. You can use it to top just about any fish or chicken off the grill, stir it into salad dressings or as a sandwich spread.

Ingredients you will need

Tapenade

Whole Chicken

Fish

Equipment you will use

Grill

Equipment

Ingredients

Servings:

2fillets

anchovy fillets 2Tbsps

canola oil 3Tbsps

capers, preferably nonpareil, drained 59milliliters

chopped fresh parsley leaves 1teaspoons

ground cumin 1kilograms

halibut fillets, with skin 355milliliters

oil-cured olives, pitted 355milliliters

Gaeta olives, pitted 710milliliters

(1/4) bottle roasted sweet red peppers, see Cook's Note 6servings

Salt and freshly ground black pepper

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Halibut works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Maysaran Arsheen Pinot Gris. It has 4.5 out of 5 stars and a bottle costs about 18 dollars.