Broiled Halibut Steaks, Nicoise
Published February 14, 1987
- Total Time
- Approximately 12 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 clove garlic
6 halibut steaks, 1 ½ to ⅔ pounds each (about 1-inch thick)
4 tablespoons olive oil
6 large slices tomato
Salt and pepper to taste
6 thin slices lemon
12 flat anchovy fillets
1 tablespoon minced fresh parsley
6 black Nicoise olives
Nutritional analysis per serving (6 servings)
10 grams carbs; 136 milligrams cholesterol; 375 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 3 grams fiber; 942 milligrams sodium; 53 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut garlic in half and rub fish steaks with cut sides. Brush fish with three tablespoons of the olive oil.
- Step 2
Broil the fish steaks under a preheated broiler about five minutes, turn and broil on the other side about three minutes longer. Fish should not be quite cooked through.
- Step 3
Place a slice of tomato on each fish steak, brush with remaining olive oil and season to taste with salt and pepper. Broil two to three minutes longer, until the tomato is soft and beginning to brown around the edges. Remove fish steaks to a serving platter.
- Step 4
To serve, place a slice of lemon centered on each tomato slice, top with two anchovies criss-crossed, sprinkle with parsley and place a black olive in the center. Serve at once.
Private Notes
Comments
Excellent method far more than a recipe; but something about the after-cooking "decoration" of thin-sliced lemon, crossed anchovy fillets, and niçoise olive reminded me of a heraldic seal--or those over-gussied-up canapés many of us made way back when (i.e., in the 60s)!
Excellent method far more than a recipe; but something about the after-cooking "decoration" of thin-sliced lemon, crossed anchovy fillets, and niçoise olive reminded me of a heraldic seal--or those over-gussied-up canapés many of us made way back when (i.e., in the 60s)!