Baked Halibut (Chicken) with Tomato, Mint, and Fennel Vinaigrette [HMC]

Halibut is a very forgiving fish; you can top it with just about anything and it'll taste great. Many of the dollops work well, but I especially like the Tomato, Mint, and Fennel Vinaigrette. It's not just the flashy look (although it certainly is eye-catching), but also the big, bold flavor, which includes fennel, Dijon mustard, and kalamata olives.

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Step 1

Combine the lemon juice, lemon zest, oregano, salt, and olive oil in a small bowl and whisk until thoroughly blended. Spread the marinade over both sides of the fish fillets. Cover and refrigerate for 20 minutes.

Step 2

Preheat the oven to 400 degrees F. Lightly oil an ovenproof pan large enough to accommodate all of the fillets in a single layer.

Step 3

Drain the fillets, discarding the marinade, and pat them dry with paper towels. Put the fish in the prepared pan and bake for 10 to 12 minutes, until the flesh is opaque and flakes esaily. To be certain the fish is cooked through, push a two-pronged kitchen fork straight down into the flesh; the fish is done when it is no longer translucent at the center of the thickest part of the fillet.

Step 4

Top each fillet with the Tomato, Mint, and Fennel Vinaigrette and serve immediately.

Step 5

Instead of baking, you can grill the halibut. Marinate as directed, then wipe off the marinade. Rub 1/4 teaspoon of grapeseed oil over each fillet, then grill over low, even heat for about 4 minutes per side. until the flesh is opaque and flakes easily and the center of each fillet register 135 degrees F.

Step 6

It's best to buy fillets of halibut cut from smaller fish (twenty pounds and under). These fish are younger and have the highest levels of omega-3s. Usually, it's best to buy your fish the same day you're preparing it. If you must store the fish longer, put it in a resealable plastic bag in the coldest part of your refrigerator, usually the back of the bottom shelf. It should hold for an extra two days.

Step 7

Store in an airtight container in the refrigerator for up to 2 days. Calories: 287 per serving.