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Ingredients
12 6-7 ounce portioned Halibut Filets
2 ½ cups Lemon Juice
3 tablespoons Dijon Mustard
3 ¾ cup extra virgin Olive Oil
2 ½ cup Cherry Tomatoes, halved
12 oz. Kalmata Olives, pitted
½ cup plus 2 tablespoons Capers
Salt and Pepper to taste
Directions:
Whisk together lemon juice, Dijon mustard. Add extra virgin olive oil to emulsify. Add
tomatoes, olives, capers, salt and pepper. Arrange 6 to 7 oz. filets of halibut in baking dish, (boats), placing sauce over. 400F oven for 7-10 minutes. Serves 12.
* An original recipe submitted by Chet Lynn Thurman from Copalis Beach, WA
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