Top | Fish and Seafood
Halibut with Smoked Paprika and Roasted Peppers
(recipe, Carrie Floyd)
This is one of those dishes that materialized when I set out to follow a recipe — this one from Diane Kochilas’s book [%bookLink code=0688154573 "The Glorious Foods of Greece"] — but ended up with something a little different. Depending on the season (and your time), you can substitute canned tomatoes and peppers for fresh, as well as another kind of meaty white fish.
- 2 Tbsp. extra-virgin olive oil
- 1 red or yellow onion, thinly sliced
- 2 roasted red peppers, thinly sliced (reserve any liquid)
- ¾ cup cherry or grape tomatoes, cut in half (or ¾ cup canned tomatoes, chopped, with juice)
- 1½ tsp. Spanish smoked paprika
- 4 wild-caught Pacific halibut steaks or fillets
- Salt to taste
- In a cast-iron or ovenproof skillet, sauté onions in olive oil over medium-low heat for about 20 minutes, until they begin to soften and the edges turn golden.
- Preheat oven to 350 degrees.
- Add peppers, pepper juices, tomatoes, and paprika to the pan with the onions, and cook for 5 to 10 minutes, until the vegetables take on an almost jammy consistency. Season to taste with salt.
- Place fish over pepper mixture, sprinkle with salt, then spoon some of the peppers over the fish. Put pan in oven and bake approximately 20 minutes (give or take 5 minutes, depending on the thickness of the fish), until the fish is no longer translucent and flakes easily with a fork.