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26Jun
2014
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Halibut with Agnes’ Roasted Tomatoes

Halibut with Agnes’ Roasted Tomatoes

  • Halibut* Fillet – 3/4lb Per Person
  • 1 tbsp Olive Oil
  • Salt

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  • 2 Pints Grape Tomatoes
  • 1 tbs Olive Oil
  • Salt
  • Pepper
  • 1 Clove Crushed Garlic

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Fry fillet in pan for 3 to 5 minutes on the first side.

Carefully flip fillet, making sure not to break it.

Your fillet should have a dark golden brown color.

Add in roasted tomatoes, reduce heat, cover and cook an additional three to five minutes depending on size and thickness of fillets. Serve alone or over your favorite pasta or rice.

* Recipe also works well with lingcod, rockfish & other mild white fish.

Open Daily 10am - 7pm | 4404 SE Woodstock Blvd. | 503-477-6988