Ingredients: |
Ingredients: 2 lb. halibut, preferably cut in one piece
4 T Spanish olive oil
2 garlic cloves
2 large onions, chopped
¼ c pine nuts (pignoli)
¼ c minced parsley
2 c canned tomatoes
salt and pepper, to taste
|
Directions: |
Directions:Sprinkle all surfaces of fish with salt from shaker. Place fish in shallow baking dish which has been lightly rubbed with olive oil. Pour remaining olive oil in heavy skillet, add whole garlic cloves and pine nuts. Fry until golden, then remove with slotted spoon to mortar or wooden bowl. Place chopped onions in olive oil; simmer over moderate heat until soft and golden. As onions cook, mash both garlic and nuts, using a pestle or back of wooden spoon. When garlic and nuts are mashed to paste, work in a little parsley at a time along with teaspoonful of oil from skillet, until smooth green paste forms. When onions are soft, add canned tomatoes, simmer 5 minutes, stir in green garlic-parsley paste; then season to taste with salt and pepper. Pour this sauce over fish so it is completely covered. Bake at 350ºF. for 30 minutes. Serve from dish, or, if preferred, turn out upside down on platter so that fish is over sauce. Garnish with croutons, if desired. |
Personal
Notes: |
Personal
Notes: The original source for this recipe is: Dean, Dorothy, The Spokesman-Review Homemakers Department, "Continental Specialities Featuring Bounty From the Sea. Spokane, Washington: The Spokesman-Review Newspaper, February 24, 1966. Marian was given this recipe along with a second one; both using pine nuts (pignoli). The newspaper article mentioned two Spanish techniques that are used in this particular recipe. The first is frying the garlic cloves in oil and then mashing them into a paste. The second is covering the fish with an aromatic sauce and then baking it.
|
This recipe for HALIBUT BAKED IN SALSA GADITANA is from