Green Scaled Halibut with Crushed Tomatoes
This is the Green Scaled Halibut with Crushed Tomatoes recipe.
- Prep: 25 min
- Cooking: 25 min
Ingredients
- 1 lb (450 g) halibut fillet skinnned and boned
- 1 lb (450 g) zucchini
- Crushed tomatoes
- 3 tbsp (45 mL) olive oil
- A few chives to garnish
- Dressing
- 1/4 cup (60 mL) olive oil
- Juice of a half lemon
- Chopped fresh basil
- Salt and pepper to taste
- Crushed tomatoes
- 2 oz (1 Kg) diced ripe tomatoes
- 1 oz (30 g) shallots chopped
- 1 clove garlic chopped
- 1 tbsp (15 mL) fresh herbs (oregano, thyme etc.) chopped
- Salt and Pepper to taste
- 1 oz (30 g) Canadian Parmesan grated
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Preparation
Wash zucchini and slice into 3 mm (1/8 inch) disks. Blanch in salted boiling water. Cool and drain.
Prepare crushed tomatoes and keep warm.
Crushed tomatoes:
Remove stems from tomatoes. Scald in boiling water for 30 seconds. Cool in cold water and peel. Cut tomatoes in two and press in palm to extract seeds. Cut into small dice.
In a non-stick frying pan, sauté garlic and shallots in olive oil. Add tomatoes, sprinkle with salt and pepper.
Cover and cook for 15 minutes, until juice has evaporated. Add grated Canadian Parmesan cheese. Check seasoning.
Cut fillet in 4 equal portions, and season with salt and pepper. Place in shallow pan oiled with a little olive oil. Arrange zucchini slices on each fillet to look like fish scales. Bake in oven at 350 ºF (180 ºC) for 10 minutes.
Prepare dressing by combining all the ingredients.
Divide crushed tomatoes between serving plates. Place cooked fillets on tomatoes and pour dressing over them. Garnish with chives. Jean Soulard, Executive Chef, Le Château Frontenac
