Tuesday, October 15, 2019

Halibut with Roasted Tomatoes and Basil-Honey-Yogurt Sauce

We ran across a recipe by Marcus Wareing (which Bradley Cooper learned in preparation for his role as a chef in the 2015 movie Burnt) that pairs halibut with roasted tomatoes and a basil-honey-yogurt mixture.  It sounds interesting and we give it a try (and a few tweaks of our own).

Halibut, tomatoes, basil-honey-yogurt sauce

We first spread six quartered plum tomatoes out on a baking sheet, drizzle them with olive oil, sprinkle lightly with salt, pepper, and thyme leaves, and roast them for 3 hours at 215°F (102°C).

 Roasted plum tomatoes (before and after)

We then cut several cups of fresh basil, clean the leaves, and combine them in a food processor with 1/4 cup of olive oil, a pinch of salt, 1/4 cup of Greek yogurt and a teaspoon of honey.   The mixture is blended until smooth and stored in the refrigerator.

 Pick and clean the basil

 Sauce and tomatoes ready to go

Vegetable oil and butter warm in a nonstick pan and the halibut is seasoned with a little salt and pepper, then cooked for 4-5 minutes a side until golden brown and allowed to rest a few minutes when done.

 Halibut (before and after)

To serve, we place the halibut on a splash of the basil-honey-yogurt sauce, add the tomatoes alongside, and drizzle with olive oil and the sauce.

Dinner is served

This dish is simple and truly delicious!

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