Funny thing, whenever I think of broiled fish, my mind immediately envisions dried up dover sole swimming in some buttery sauce for flavor — some throw-back to my childhood I guess!! This recipe is anything but dried up and tasteless …
As usual, the amounts are approximate, as are the cooking times. I have nothing against frozen seafood, especially since the types of fish available varies from region to region. And in some cases, the frozen may actually be better than the fresh.
I can get this on the table from start to finish in less than half and hour. A delicious, nutritious and fast dinner. What’s not to like?!!
HALIBUT TOMATO BROIL
1-2 lbs fresh or frozen halibut
1-2 pints of cherry tomatoes — I like both red and yellow, but use whichever are sweetest
1-2 large shallots, finely sliced — I prefer to shred it using a mandoline or benriner
1/4-1/3 cup olive oil
sweet madras curry powder – optional
kosher salt and pepper
1/4 cup fresh Basil, rolled and thinly sliced, to sprinkle over the cooked fish
Preheat the oven to Broil and place a rack in the top third of the oven.
Rinse and dry the halibut steak. Cut into serving-sized pieces, approximately 2″ x 3″. Brush with olive oil and sprinkle the top with pepper, salt, turmeric and sweet madras curry powder.
In a rectangular glass dish (large enough to accommodate the halibut and tomatoes), put a few handfuls of tomatoes, sliced shallot, olive oil, sprinkle of turmeric, sweet madras curry powder, kosher salt and pepper. Mix well.
Keep an eye on the fish; depending on the thickness it may be done in as little as 8 minutes, but it’s usually around 12 minutes. The top of the fish will take on a deep golden color and the tomatoes should begin to brown and some of them will burst open.