I’m still working through my tomatoes (no complaints here), and I am trying to experiment with different ways to use the tomatoes. I found this recipe for Oven-Roasted Sea Bass with Couscous and Warm Tomato Vinaigrette and used it as a base. I substituted halibut for the sea bass (Chilean sea bass is severely overfished, often illegally, and also has a high content of mercury. Try to buy Pacific halibut because Atlantic halibut is also overfished). I also used quinoa, which was already in my pantry, instead of couscous.
Ingredients:
1 scallion (green onion)
2 tablespoons olive oil
2 garlic cloves, minced
1 cup halved cherry tomatoes
3 tablespoons fresh lemon juice, divided
1 tablespoon rice vinegar
1 teaspoon kosher salt, divided
1 cup chicken broth
1/2 cup uncooked quinoa
1/4 cup chopped fresh chives
2 (6-ounce) halibut fillets
1/4 teaspoon freshly ground black pepper
Cooking spray
4 (1/4-inch-thick) slices lemon, halved
Preheat oven to 350°.
Cut scallion into 3-inch pieces, and those pieces into thin strips (see photo below).
Prepare your garlic, tomatoes, and lemons.
Heat oil in a saute pan over medium-high heat. Add garlic and cook for 30 seconds or until garlic begins to brown.
Add the tomato and scallions and reduce heat to medium, cooking for 1 minute.
Remove from heat; stir in 2 tablespoons lemon juice, vinegar, and 1/2 teaspoon salt. Keep warm.
Combine 1 tablespoon lemon juice, 1/4 teaspoon salt, and chicken broth in a medium saute pan and bring to a boil. Gradually stir in quinoa and chopped chives and cook for 15 minutes on low. heat Remove from heat; cover and let stand 5 minutes.
Fluff with a fork. Cover and keep warm.
Season fish with salt and pepper. Place fillets on a baking dish coated with cooking spray. Place 4 halved lemon slices on each fillet.
Bake at 350° for 20 minutes or until fish flakes easily when tested with a fork. Serve over quinoa, and top with vinaigrette. Garnish with more chives, if desired.
These ingredients worked SO well together. The tomatoes added a slight sweetness to the vinaigrette, which brightened up the entire dish. The quinoa added a nice earthy flavor.
Be sure to top the halibut with a lot of the tomato vinaigrette. I actually went back for more for my serving.
