Broiled Halibut Steaks, Nicoise
- Total Time
- Approximately 12 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:6 servings
- 1clove garlic
- 6halibut steaks, 1½ to ⅔ pounds each (about 1-inch thick)
- 4tablespoons olive oil
- 6large slices tomato
- Salt and pepper to taste
- 6thin slices lemon
- 12flat anchovy fillets
- 1tablespoon minced fresh parsley
- 6black Nicoise olives
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
368 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 53 grams protein; 881 milligrams sodium
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.
Powered byPreparation
- 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
Leave a Private Note on this recipe and see it here.
Cooking Notes
Sue Llewellyn
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)!
Sue Llewellyn
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)!
Private notes are only visible to you.
Advertisement
