Pesto Halibut with Cherry Tomato Chow

Not rated yet

Close Saving... Error Saving

Quick Rating

Chow down on this delicious entrée and savour the flavour combinations.

Tags: Advanced, One Hour, Entrées, Fish, Vegetables, Baking, President's Choice Blue Menu

http://www.atlanticsuperstore.ca/LCLOnline/login.jsp?preparationId=100050&courseId=8&type=details&skillId=176&themeId=lclopc124037&recipeId=2046&redirectOnLogin=true&redirectToBvRecipeForm=true&page=recipes.jsp
Rate & Review
Add to My Favorites
Add to Shopping List
Print

1 bag (680 g)	PC Mixed Little Gems Mini Potatoes
1 tsp (5 mL)	ground PC Sea Salt & Black Peppercorn Grinder
1 can (398 mL)	PC Splendido Whole Cherry Tomatoes
1/4 cup (50 mL)	PC Splendido Extra Virgin Olive Oil - Cold Pressed
2 pkgs	(each 280g) PC Blue Menu Wild Pacific Halibut Skinless Fillets , thawed
3 tbsp (45 mL)	red onion finely chopped
2 tbsp (25 mL)	packed brown sugar
4 tsp (20 mL)	red wine vinegar
1	bay leaf
1/8 tsp (0.5 mL)	ground coriander
1/8 tsp (0.5 mL)	salt
1 pinch	each ground allspice, cinnamon, ginger and black pepper
4 tsp (20 mL)	basil pesto

In small heavy-bottomed saucepan, combine cherry tomatoes and juices, red onion, brown sugar, red wine vinegar, bay leaf, coriander, salt, allspice, cinnamon, ginger and pepper; cook over medium-low heat for 20 minutes, stirring occasionally, or until thickened. Set aside to cool to room temperature. Discard bay leaf.
Preheat oven to 400°F (200°C). Line two rimmed baking sheets with parchment paper. Cut potatoes in half and place in bowl. Add 2 tbsp (25 mL) of the olive oil and 1/2 tsp (2 mL) of the grinder; toss to coat. Spread on one prepared baking sheet. Bake in centre of oven for 40 minutes or until potatoes are golden and tender. Remove from oven and hold warm. Increase oven heat to 450°F (230°C).
Pat halibut dry with paper towel. Brush both sides with remaining 2 tbsp (25 mL) olive oil and sprinkle with remaining 1/2 tsp (2 mL) grinder. Place on other prepared baking sheet, spacing well apart. Bake in centre of oven for 7 to 9 minutes or until just cooked through. Spread each fillet with 1 tsp (5 mL) pesto.
Place spoonful of cherry tomato chow down centre of each of four plates. Position a halibut fillet next to chow. Divide potatoes among plates, positioning to side of halibut. Serve with buttered Brussels spouts and carrots, if desired.