Seared Halibut With Roasted Garlic Sun-dried Tomato And Olive Tapenade Recipe

ingredients

Tapenade
16 cloves garlic, peeled
1/4 cup olive oil
1/2 cup kalamata olives (pitted and cut in half)
1/4 cup sun-dried tomatoes (re-hydrated in water, then drained and julienne cut)
1 tablespoon fresh basil, cut in chiffonade
1/4 cup capers
2 anchovy fillets, finely chopped
1 tablespoon balsamic vinegar
1 teaspoon freshly ground black pepper
1 teaspoon lemon juice
kosher salt, to taste

Fish
4 halibut fillets (6 ounce size)
salt and pepper, to taste
2 tablespoons clarified butter

directions

For Tapenade: Combine garlic cloves and olive oil and bake in 350 degrees F oven for 30 minutes or until garlic cloves are soft. Set aside to cool in oil.

Mix remaining tapenade ingredients in bowl. Add roasted garlic and all the oil. Taste and adjust seasoning if necessary. If time allows, let tapenade sit for half an hour before using, to allow flavors to meld.

For Fish: Preheat oven to 350 degrees F.

Season both sides of fillets with salt and pepper. Put clarified butter in a large oven-proof saute pan over high heat. Bring butter to smoking point, put fish in pan (skin side up if skin is still on the fish) and turn heat to medium. Sear until bottom is golden brown (about 2 minutes).

Flip fish with fish spatula and place pan in oven 4 to 5 minutes. Serve fish with tapenade.

nutrition data

Nutritional data has not been calculated yet.

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