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1
Tomato And Black Olive Ragout: In a saucepan heat extra virgin olive oil and saute/fry onions till translucent/soft, about 4 min.
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2
Add in garlic and cook another 1 to 2 min.
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3
Add in tomatoes, tomato paste and olives and cook till sauce is thick and most liquid has evaporated.
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4
Season with herbs and salt and pepper to taste, adding sugar if necessary to correct acidity.
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5
Serve hot on top of Baked Halibut In A Saffron Broth With Mashed Potatoes.
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6
Mashed Potatoes And Saffron Broth: In a large saucepan combine chicken stock and saffron and bring to a boil.
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7
Add in salt to taste, add in potatoes and cook, covered, till fork-tender, about 15 to 20 min.
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8
Strain liquid into another large saucepan and reserve.
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9
Add in butter to potatoes and stir and mash till completely melted.
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10
Add in lowfat milk, stir well, and add in salt and pepper to taste.
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11
Keep hot while making the halibut.
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12
In a saucepan saute/fry shallots and garlic in extra virgin olive oil till wilted, about 3 min.
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13
Add in reserved saffron stock and simmer for 10 min.
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14
Add in green onions and simmer 5 min.
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15
Keep hot till ready to serve.
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16
Halibut: Preheat oven to 425 degrees.
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17
Season halibut fillets with Creole seasoning on both sides.
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18
Rub fillets with extra virgin olive oil and place on a lightly-oiled shallow casserole or possibly baking sheet with sides and pour saffron broth around fillets.
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19
Cover filets loosely with parchment paper or possibly aluminum foil and bake for 5 min, uncover and bake another 5 min, or possibly till flesh flakes easily.
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20
Serve fillets in a large bowl on top of Mashed Potatoes, with Saffron Broth ladled over all and fish topped with a generous dollop of Tomato And Black Olive Ragout.
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21
This recipe yields 8 servings.
