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Halibut Topped with Oven-Dried Tomatoes, Shiitakes and Broccoli Rabe The New York Times Magazine, September 4, 1994 Molly O'Neill Yield: 4 servings 8 cups broccoli rabe, cut into 2-inch pieces 1 tsp. olive oil 2 cloves garlic, peeled and minced 3 cups stemmed and sliced shiitake mushrooms 1 cup oven-dried tomatoes (see recipe below), thinly sliced 3 tsp. salt Freshly ground pepper to taste 3 Tbsp. fresh lemon juice 4 halibut steaks (6 oz. each) Bring a large pot of water to a boil. Add the broccoli rabe and blanch for 5 minutes. Drain, refresh under cold running water and set aside. Heat the olive oil in a large saucepan over medium heat. Add garlic and cook, stirring constantly, for 30 seconds. Add mushrooms and cook for 5 minutes. Add broccoli rabe and cook for 3 minutes. Add tomatoes and cook for 2 minutes. Stir in 2 tsp. of salt, pepper to taste and 4 tsp. of lemon juice. Remove from heat and keep warm. Preheat the oven to 400o. Place halibut steaks on a baking sheet and sprinkle with the remaining salt, pepper and lemon juice. Bake until fish is cooked through, about 15 minutes. Place 1 halibut steak on each of 4 plates and top with the vegetables. Serve immediately. Basic Oven-Dried Tomatoes Yield: 2 cups 28 medium-size plum tomatoes (about 4 lbs.), cut off end and core, halve lenghtwise 2½ tsp. extra-virgin olive oil 1 tsp. salt Freshly ground pepper to taste Preheat the oven to 200o. Using a pastry brush, lightly coat the skin side of each tomato half with olive oil. Place skin side down on a large baking sheet. Sprinkle with salt and pepper to taste. Bake the tomatoes until they shrink to about one-quarter of their original size, about 4 to 6 hours; they should remain soft and juicy. Let the tomatoes cool on the baking sheet. Place in a container and refrigerate. |
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