BAKED HALIBUT w/TOMATO SORREL SAUCE

By BobD

Ingredients

• 4 SERVINGS
• Serve with Garlic Mashed Potatoes.
• Sauce
• 1/4 cup finely chopped shallots
• 1/4 cup white wine vinegar
• 1/4 cup dry white wine
• 1/2 cup whipping cream
• Halibut
• 3 tablespoons vegetable oil
• 12 ounces mushrooms, chopped
• 1/2 teaspoon dried crushed red pepper
• 2 medium zucchini, trimmed, cut into matchstick-size strips
• 4 8-ounces halibut fillets (about 1 inch thick)
• 1/2 cup (1 stick) chilled butter, cut into pieces
• 2 medium tomatoes, peeled, seeded, chopped (about 1 cup)
• 2 tablespoons chopped fresh sorrel or spinach

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

For Sauce:

Combine shallots and vinegar in heavy small saucepan. Boil until most of liquid evaporates, about 4 minutes. Add wine; boil until most of liquid evaporates, about 3 minutes. Whisk in cream. Set sauce aside.

For Halibut:

Preheat oven to 400F.

Heat 2 tablespoons oil in heavy large skillet over medium-high heat.

Add mushrooms and crushed red pepper. Cook until mushrooms are deep golden brown, stirring frequently, about 12 minutes.

Add zucchini and saute 2 minutes. Season to taste with salt and pepper.

Meanwhile, lightly oil baking sheet. Place halibut on sheet and brush with remaining 1 tablespoon oil. Bake until fish is opaque in center, about 10 minutes.

Bring sauce to simmer. Reduce heat; add butter and whisk just until melted. Remove from heat. Mix in tomatoes and sorrel. Season with salt and pepper.

Spoon Garlic Mashed Potatoes onto center of 4 plates.

Place halibut atop potatoes.

Arrange mushroom mixture around potatoes.

Spoon sauce over fish and serve.