Tuesday, March 25, 2008

Halibut with tomatoes, capers and cinnamon

This recipe is adapted from Gourmet magazine (December 2007)

Makes 6 servings

1 1/2 teaspoon ground cumin
1/4 cup extra-virgin olive oil
2 (15-ounce) can stewed tomatoes, chopped
3 tablespoons drained capers
1 teaspoon cinnamon

4 (6-ounce) pieces halibut fillet (about 1-inch-thick)

Salt and pepper to taste

Optional: Chopped flat leafed parsley to garnish

Heat cumin in oil in a skillet over medium heat, stirring occasionally, until fragrant, about 1 minute.
Stir in tomatoes, capers, cinnamon, and 1/2 teaspoon each of salt and pepper and simmer, uncovered, stirring occasionally, until thickened, about 10 minutes.
Pat fish dry and sprinkle with 1/4 teaspoon each of salt and pepper.
Add the fish to the skillet, cover and simmer until fish is just cooked through, about 7 to 10 minutes.

This dish can be served with a green salad and boiled rice garnished with sliced and lightly toasted almonds.

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