Servings: 4
Preheat: 375
Source: Fine Cooking april/may 2007
Ingredients
2½ oz. roasted red pepper (about ½ large jarred roasted peppers)
2 Tbs. sherry vinegar
½ tsp. honey
1 medium clove garlic, peeled
¼ cup plus 2 Tbs. extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 6- to 7-oz. center cut, skin-on halibut fillets
1 Tbs. thinly sliced fresh chives or chopped marjoram
Directions
Position a rack in the center of the oven and heat the oven to 375°F.
In a blender, combine the red pepper, vinegar, and honey. Turn the blender on, let it run for a few seconds, and then drop the garlic through the feed hole. With the blender still running, slowly pour in the ¼ cup oil and process until the mixture is smooth, about 1 minute, stopping to scrape down the lid and sides of the blender jar as necessary. Season with salt and pepper to taste.
Set the fish skin side down on a plate and season with salt and pepper. Heat the remaining 2 Tbs. oil in a large ovenproof skillet (preferably cast iron) over medium-high heat until shimmering. Put the fish skin side up in the skillet, and cook until well browned, 3 to 5 minutes. Flip the fish, turn off the heat, and transfer the pan to the oven. Roast until the fish is flaky, moist, and cooked through (use the tip of a paring knife to check), 5 to 7 minutes.
Transfer the fish to dinner plates, spoon about 1 Tbs. purse onto or around each piece, sprinkle with the chives or marjoram, and serve immediately with the remaining purée on the side.
Tip: Any leftover purée will keep, refrigerated, for up to 5 days. You can serve it with chicken or pork, or thin the purée with additional olive oil to make a dressing for steamed, sautéed, or roasted asparagus or a salad of romaine hearts, red onion, and hard-boiled egg.