http://leitesculinaria.com/18267/recipes-oven-roasted-halibut.html This James Beard Award-winning site from David Leite offers food writing, cookbook and Portuguese recipes, giveaways, more. Thu, 18 Mar 2010 23:22:11 -0500 http://wordpress.org/?v=2.9.2 hourly 1 http://leitesculinaria.com/18267/recipes-oven-roasted-halibut.html#comment-5927 Testers Choice Fri, 12 Feb 2010 17:06:42 +0000 http://leitesculinaria.com/?p=18267#comment-5927 [Linda Pacchiano] This roasted halibut dish is very easy to prepare. The prep time is minimal and so is the baking time. However, the results convey a much more complex dish both in flavor and appearance. The combination of the herbs, cabbage, and cherry tomatoes against the backdrop of the white fish is quite beautiful. It's also a very healthy dish, if you want to substitute olive oil and chopped herbs for the compound butter. Speaking of the butter, it really doesn't pay to make it into a log since, as the recipe states, the butter is going to melt during baking anyway. Be sure to season the fish well, as it will turn out bland if you don't—this is the only time you're adding salt and pepper to anything in the recipe. I think you can also substitute other firm, flaky fish fillets, such as cod or tilapia, however, you may have to adjust the baking time depending on the thickness of the fish. Twenty minutes was just ideal for the halibut. The fish came out perfectly done, not overcooked, and extremely moist. [Linda Pacchiano] This roasted halibut dish is very easy to prepare. The prep time is minimal and so is the baking time. However, the results convey a much more complex dish both in flavor and appearance. The combination of the herbs, cabbage, and cherry tomatoes against the backdrop of the white fish is quite beautiful. It’s also a very healthy dish, if you want to substitute olive oil and chopped herbs for the compound butter. Speaking of the butter, it really doesn’t pay to make it into a log since, as the recipe states, the butter is going to melt during baking anyway. Be sure to season the fish well, as it will turn out bland if you don’t—this is the only time you’re adding salt and pepper to anything in the recipe. I think you can also substitute other firm, flaky fish fillets, such as cod or tilapia, however, you may have to adjust the baking time depending on the thickness of the fish. Twenty minutes was just ideal for the halibut. The fish came out perfectly done, not overcooked, and extremely moist.

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