Mediterranean Crusted Halibut -

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Mediterranean Crusted Halibut

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By Amy Riley and Annette Tomei

Posted July 23rd, 2007

This article is reprinted with permission from Chile Aphrodisia (Cook West) (Cook West), by Amy Reiley, (2006, Rio Nuevo)

Chile Aphrodisia (Cook West) (Cook West)

Servings:	4
Author Notes:	While this dish may mingle a few flavors not typically found in a New Mexico kitchen, it is the native heat that brings dimension to the tastes of the Riviera. This is great served on a bed of mashed potatoes with a sauce of Sweet 100 tomatoes that have been halved and heated in extra-virgin olive oil. It is also wonderful served on a bed of arugula that has been lightly dressed with lemon juice, extra-virgin olive oil, salt, and pepper.
Ingredients:	3/4 cup fine bread crumbs 1 tablespoon capers, chopped 3 oil-packed sun-dried tomatoes, chopped fine 1/2 red serrano, jalapeño or New Mexico Chile, seeds and ribs removed, diced fine 1 tablespoon chopped fresh basil 2 cloves garlic, finely chopped 2 tablespoons extra-virgin olive oil 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper cooking spray 4 halibut fillets, 6 ounces each olive oil for brushing salt and pepper
Instructions:	To prepare the crust, mix together the bread crumbs, capers, sun-dried tomatoes, Chile, basil, garlic, olive oil, salt, and pepper. The consistency should be moist enough to stay together, but not like paste. The crust can be made several days in advance and stored in the refrigerator. It can also be made ahead and frozen in a freezer bag, with all the air pressed out, for up to 2 weeks. Preheat the oven to 375°F. Prepare a sheet pan with cooking spray. Arrange the halibut fillets on the pan; brush them with olive oil and season with salt and pepper. Press 3-4 tablespoons of the crust mixture onto the top side of each fillet, forming an even surface approximately 1/2 inch thick. Bake for approximately 20 minutes or until fish is cooked through.