Halibut with Tomato-Sorrel Sauce

  • SAUCE:
  • 1/4 C finely chopped shallots
  • 1/4 C white wine vinegar
  • 1/4 C dry white wine
  • 1/2 C whipping cream

  • 3 Tbs. olive oil
  • 12 ounces mushrooms, chopped
  • 1/2 tsp. dried crushed red pepper
  • 2 medium zucchini, trimmed, cut into matchstick-size strips

  • 4 8-ounce halibut fillets (about 1 inch thick)

  • 1/2 C chilled butter, cut into pieces
  • 2 medium tomatoes, peeled, seeded, chopped (about 1 cup)
  • 2 Tbs. chopped fresh sorrel or spinach

  • Garlic Mashed Potatoes

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 400. 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.

Date Added:January 01, 2002
Source:Bon Appetit
Course:Main Course