Recipe courtesy of Daisy Martinez
Show: Viva Daisy!
Episode: Hen Party
Print
Oven-Roasted Halibut with Black Olive Tapenade on Roasted Red Peppers (Rape Asado con Tapenada Negra Y Pimientos Morrones)
Total:
30 min
Prep:
20 min
Cook:
10 min
Yield:
6 servings
Level:
Intermediate
Total:
30 min
Prep:
20 min
Cook:
10 min
Yield:
6 servings
Level:
Intermediate

Ingredients

Tapenade: 
  • 1 1/2 cups Gaeta olives, pitted
  • 1 1/2 cups oil-cured olives, pitted
  • 2 anchovy fillets
  • 1/2 teaspoon ground cumin
  • 3 tablespoons capers, preferably nonpareil, drained
  • 1/4 cup chopped fresh parsley leaves
Halibut:
  • 6 (7 to 8-ounce) halibut fillets, with skin
  • Salt and freshly ground black pepper
  • 2 tablespoons canola oil
  • 3 cups slice (1/4) bottle roasted sweet red peppers, see Cook's Note

Directions

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.

Preheat oven to 375 degrees F.

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

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

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.

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.

Cook's Note

Roasting and peeling fresh bell peppers is a nice touch for this dish. If you don't have the time, bottled roasted peppers are fine. Just be sure the label says "roasted" or "fire roasted" to be sure you're getting the real deal.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Stuffed Halibut Cheeks

Recipe courtesy of Ryan Dehn

On TV

UpRooted

7am | 6c

UpRooted

7:30am | 6:30c

UpRooted

8am | 7c

UpRooted

8:30am | 7:30c

UpRooted

9am | 8c

UpRooted

9:30am | 8:30c

Extra Virgin

10am | 9c

Extra Virgin

10:30am | 9:30c

Extra Virgin

11am | 10c

Extra Virgin

11:30am | 10:30c

Taco Trip

12pm | 11c

Taco Trip

12:30pm | 11:30c

Taco Trip

1pm | 12c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Carnival Eats

4:30pm | 3:30c

Carnival Eats

5:30pm | 4:30c

Man Fire Food

6:30pm | 5:30c
On Tonight
On Tonight

Burgers, Brew & 'Que

8pm | 7c

Burgers, Brew & 'Que

8:30pm | 7:30c

Burgers, Brew & 'Que

9:30pm | 8:30c
10pm | 9c
10:30pm | 9:30c
11pm | 10c
11:30pm | 10:30c

Burgers, Brew & 'Que

12:30am | 11:30c

Burgers, Brew & 'Que

1:30am | 12:30c
2am | 1c
2:30am | 1:30c
3am | 2c
3:30am | 2:30c

So Much Pretty Food Here