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Halibut Provençal With Tomatoes and Zucchini - from Virginia Willis
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Halibut from the Pacific Ocean, the northern areas near Alaska and in the Bering Sea are caught by long-lining, which uses a central fishing line with smaller lines of baited hooks attached. This method is far less destructive to the marine habitat than the trawling methods used in the Atlantic. So, try to find Pacific halibut. Alternatives include mako shark or farm-raised sturgeon. This recipe would also work well with a thick fillet of wild salmon.
It’s important to cook the vegetables first so that their moisture evaporates and the flavor is concentrated. While cooking, the fish makes a lovely, fragrant broth, perfect to serve over grits, rice or instant couscous in a shallow bowl. -- Virginia Willis, for the Journal-Constitution
Hands on time: 25 minutes Total time: 35 minutes Serves: 4-6
Ingredients:
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3 tablespoons olive oil, plus more for the casserole pan
1 onion, preferably Vidalia, chopped
3 large garlic cloves, finely chopped
1 tablespoon chopped fresh thyme, plus thyme sprigs for garnish
2 small zucchini, chopped
2 tomatoes, cored, seeded and chopped
20 kalamata or other brine-cured black olives, pitted and halved
1 tablespoon red wine vinegar
Coarse salt and freshly ground black pepper
4 (6-ounce) halibut fillets, skinned, or 1 large (24-ounce) fillet, skinned
Instructions:
Preheat oven to 375 degrees.
In a large skillet over medium-high heat, add the oil. Add the onion and cook until soft and translucent, 2 to 3 minutes. Add the garlic and chopped thyme and cook until fragrant, 45 to 60 seconds. Add the zucchini and tomatoes and sauté until soft, 5 to 7 minutes. Remove from heat. Add the olives and vinegar. Taste and season with salt and pepper.
Brush a shallow, ovenproof casserole with olive oil. Place the halibut in the casserole and turn in the oil to lightly coat; season with salt and pepper. Spoon the vegetable mixture over the fillets. Bake until just opaque in the center, about 10 minutes. Garnish with additional sprigs of thyme. -- From “Bon Appetit, Y’all” by Virginia Willis (Ten Speed Press, $32.50)
In a large skillet over medium-high heat, add the oil. Add the onion and cook until soft and translucent, 2 to 3 minutes. Add the garlic and chopped thyme and cook until fragrant, 45 to 60 seconds. Add the zucchini and tomatoes and sauté until soft, 5 to 7 minutes. Remove from heat. Add the olives and vinegar. Taste and season with salt and pepper.
Brush a shallow, ovenproof casserole with olive oil. Place the halibut in the casserole and turn in the oil to lightly coat; season with salt and pepper. Spoon the vegetable mixture over the fillets. Bake until just opaque in the center, about 10 minutes. Garnish with additional sprigs of thyme. -- From “Bon Appetit, Y’all” by Virginia Willis (Ten Speed Press, $32.50)
Nutrition:
Per serving (based on 4): 387 calories (percent of calories from fat, 50), 38 grams protein, 11 grams carbohydrates, 4 grams fiber, 21 grams fat (3 grams saturated), 54 milligrams cholesterol, 397 milligrams sodium.
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