Halibut Provencale Recipe

Name: Halibut Provencale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon grapeseed oil; 1 shallot, minced; 1 clove garlic, lightly crushed with the side of a knife blade and minced; 1/2 teaspoon finely minced fresh rosemary leaves; 1 teaspoon minced fresh thyme leaves; 1 (16-ounce) can crushed tomatoes; Salt and freshly ground black pepper; 6 (4-ounce) halibut fillets; 1/2 cup heavy cream; 1 cup grape tomatoes, quartered; 1 tablespoon minced fresh flat-leaf parsley

Servings: persons

1 tablespoon grapeseed oil
1 shallot, minced
1 clove garlic, lightly crushed with the side of a knife blade and minced
1/2 teaspoon finely minced fresh rosemary leaves
1 teaspoon minced fresh thyme leaves
1 (16-ounce) can crushed tomatoes
Salt and freshly ground black pepper
6 (4-ounce) halibut fillets
1/2 cup heavy cream
1 cup grape tomatoes, quartered
1 tablespoon minced fresh flat-leaf parsley

1
Heat grapeseed oil over medium heat in a saucepot.
2
Saute the shallot and garlic until the shallots turn translucent, being careful not to burn the garlic.
3
Stir in rosemary and thyme, add crushed tomatoes, season with salt and pepper, cover and let simmer for 15 minutes, then partially remove lid (leave it covered just enough to keep the spattering down) and reduce heat to medium-low, let thicken and reduce for another 15 minutes.
4
While the sauce is thickening, season the fish with salt and pepper.
5
Arrange fish on a steaming rack and steam over a pan of boiling water until it flakes easily, about 6 to 7 minutes.
6
While the fish is steaming, remove the sauce from the heat and whisk in the cream.
7
Strain the sauce into a bowl.
8
Spoon sauce into the center of serving plate, top with a fish fillet and fresh grape tomatoes.
9
Sprinkle with parsley leaves.

125

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon grapeseed oil, 1 shallot, minced, 1 clove garlic, lightly crushed with the side of a knife blade and minced, 1/2 teaspoon finely minced fresh rosemary leaves, and more.

Yes, Halibut Provencale falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Halibut Provencale

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