Ingredients
For the sauce:
- 4 small ripe plum tomatoes, about 1/2 pound
- 2 tablespoons red-wine vinegar
- 4 tablespoons virgin olive oil
- 4 tablespoons finely chopped shallots
- 2 teaspoons finely chopped garlic
- 4 tablespoons fresh basil or parsley
- 8 small pitted black nicoise olives, chopped coarse
- 8 small pitted green nicoise olives, chopped coarse
- ½ teaspoon grated orange rind
- Salt and freshly ground pepper
For the fish:
- 4 boneless, skinless halibut fillets, about 6 ounces each, or any white fleshed fish, like turbot
- ¼ cup milk
- ½ cup thinly sliced onions
- 1 bay leaf
- 4 parsley sprigs
- 2 fresh thyme sprigs or 1 teaspoon dried
- 2 whole cloves
- 6 black peppercorns
- ¼ teaspoon cayenne pepper
- Salt to taste
- Nutritional Information
Nutritional analysis per serving (4 servings)
328 calories; 17 grams fat; 2 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 33 grams protein; 84 milligrams cholesterol; 805 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- To make sauce, place tomatoes into boiling water for 10 seconds. Drain and pull away the skins. Cut away and discard core. Cut tomatoes crosswise and cut into 1/4-inch cubes. There should be about 1 cup.
- Place vinegar in a mixing bowl, and add oil, shallots, garlic, basil, black and green olives, orange rind and salt and pepper. Blend well with a wire whisk. There should be about 1 1/4 cups.
- To prepare fish, place fillets in a skillet large enough to hold them in one layer. Add enough water to cover fish. Add milk, onions, bay leaf, parsley, thyme, cloves, peppercorns, cayenne and salt.
- Bring to a simmer, cover and cook for 3 to 4 minutes, depending on thickness of the fish, or until fish flakes easily. Do not overcook.
- Drain, remove bay leaf, parsley and thyme, and serve hot or warm with sauce.
20 minutes
Dining and Cooking