email this pageIngredients
6 tablespoons olive oil, divided
1 pound grape tomatoes, halved
½ cup finely diced red onion
5 flat anchovies, canned in oil, drained
3 large garlic cloves, crushed, divided
½ teaspoon salt, divided
Coarsely ground black pepper
4 (6-ounce) fresh or frozen halibut steaks
4 (3⁄4-inch thick) slices good crusty bread
½ cup julienned fresh basil leaves
Instructions
1 pound grape tomatoes, halved
½ cup finely diced red onion
5 flat anchovies, canned in oil, drained
3 large garlic cloves, crushed, divided
½ teaspoon salt, divided
Coarsely ground black pepper
4 (6-ounce) fresh or frozen halibut steaks
4 (3⁄4-inch thick) slices good crusty bread
½ cup julienned fresh basil leaves
1. Preheat oven to 450F.
2. Heat 3 tablespoons olive oil in a large skillet. Add tomatoes, onion, anchovies and 2 crushed garlic cloves; stir. Cook over high heat, stirring constantly, until thick, about 5 minutes. Add 1/4 teaspoon salt and pepper. Keep warm.
3. Stir together remaining olive oil, crushed garlic clove and salt. Brush fish with half the oil mixture. Place on a rimmed baking sheet. Bake 10 minutes, or until fish turns opaque and flakes easily.
4. Brush both sides of bread slices with remaining oil mixture. Toast in oven until golden brown, about 3 minutes.
5. Place a bruschetta on each plate. Top with tomato mixture and fish. Sprinkle with basil. Serves 4.
Recipe by Rozanne Gold, "Gold-en Girls," Relish Mother's Day, April 2008.
For wines to serve with this dish, go to: http://www.relishmag.com/wine/26100.html
Nutritional Information
2. Heat 3 tablespoons olive oil in a large skillet. Add tomatoes, onion, anchovies and 2 crushed garlic cloves; stir. Cook over high heat, stirring constantly, until thick, about 5 minutes. Add 1/4 teaspoon salt and pepper. Keep warm.
3. Stir together remaining olive oil, crushed garlic clove and salt. Brush fish with half the oil mixture. Place on a rimmed baking sheet. Bake 10 minutes, or until fish turns opaque and flakes easily.
4. Brush both sides of bread slices with remaining oil mixture. Toast in oven until golden brown, about 3 minutes.
5. Place a bruschetta on each plate. Top with tomato mixture and fish. Sprinkle with basil. Serves 4.
Recipe by Rozanne Gold, "Gold-en Girls," Relish Mother's Day, April 2008.
For wines to serve with this dish, go to: http://www.relishmag.com/wine/26100.html
Per serving: 440 calories, 26g fat, 50mg chol., 34g prot., 17g carbs., 2g fiber, 670mg sodium.
