Halibut with Chunky Tomato Salsa


Not the typical tomato salsa! This is a rich wine based tomato sauce, with a hint of sweet licorice, ladled over fillets of pan fried halibut.

-- Serves
SKILL LEVEL 4 servings
1-1/2 cups fresh tomatoes, peeled and chopped
1/4 cup white wine OR water
1/4 teaspoon lightly crushed anise seed
1 teaspoon garlic minced
1/2 teaspoon minced onion
1/4 teaspoon orange peel
1/4 teaspoon black fine grind pepper
1/2 teaspoon salt
1 teaspoon arrowroot
2 tablespoons finely chopped black olives
1 tablespoon Mazola® Right Blend Oil
4 fillets (6 ounces each) halibut
Combine tomatoes, wine, anise seed, garlic, onion, orange peel, pepper and salt in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to medium and add corn starch; simmer 2 to 3 minutes or until thickened. Do not boil. Remove from heat; stir in olives. Cover and keep warm.

Heat oil in skillet over medium-high heat. Sauté fish, covered, 8 to 10 minutes or until fish flakes easily with a fork.

To serve, ladle tomato salsa over fish.

Total Time
Cook Time 15 minutes
Nutritional Facts
Total Fat grams 9.00
Saturated Fat grams 1.00
Cholesterol milligrams 70.00
Sodium milligrams 456.00
Total Carbohydrates grams 7.00
Dietary Fiber grams 1.00
Protein grams 46.00

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