Fishing Fun and Games

Sun-Dried Tomato Crusted Halibut
Prize-winning recipe in the Food Treasures of B.C. Recipe Contest
by Dave Wei

Pre-heat oven to 425°.

From a skinless, boneless fillet of halibut, cut one-inch thick slices across the grain of the fillet. If using thin fillets plan on two or three slices per person, or about 5 or 6 ounces per person (1.5 pounds for four will be plenty).

From a package of sun-dried tomatoes. Cover 6 or 8 pieces of tomato with boiling water and soak for 2 minutes, then drain and coarsely chop.

To the chopped tomato add one tbsp finely snipped chives, one tbsp chopped capers, 1/2 tsp freshly ground pepper and two tbsp each of extra virgin olive oil and melted butter. Season with salt. Mix well.

Roll each fillet slice in fine bread crumbs and place in a well-oiled 9 X 12 baking dish, with 1/4-inch of white wine (about 4 to 6 ounces) on the bottom. Place a teaspoonful or two of the tomato mixture on each fillet piece, spread thinly to cover piece.

Liberally sprinkle each piece of fish with fine bread crumbs (four tbsp) mixed with a little melted butter(one tbsp), and top with a sprinkle of freshly toasted sliced almonds (two tbsp).

Bake for 10 to 15 min on a mid-level rack until the fish is just opaque.

I like to serve the halibut with some steamed asparagus and a mushroom risotto.