Chef Charles Bowman of Periyali restaurant on W. 20th St. in Manhattan shared his recipe for Halibut Plaki.
Yield: 6 servings
1/3 cup plus 2 tbsp regular (not extra- virgin) olive oil
1 large and 1 medium-size onion, finely chopped (1 ½ cups)
2 medium-size carrots, thinly sliced (1 cup)
3 garlic cloves, sliced
1 ¼ cups dry white wine
2 cans (14 ½ oz each) whole tomatoes, undrained and chopped
1 cup water
¼ cup chopped flat-leaf parsley
2 teaspoons salt
1/8 tsp freshly ground black pepper
6 fillets of halibut (or striped bass, black sea bass) weighing 5-6 ozs each
Heat 1/3 cup of the olive oil in a large, heavy skillet. When it’s hot, add the onions, carrots and garlic and cook over medium-high heat, stirring frequently until softened.
Add the wine and continue to cook, stirring occasionally, until most of the wine has evaporated and only the essence remains.
Stir in the tomatoes, water, parsley, salt and pepper.
Bring to a boil, then reduce the heat and simmer, uncovered for 10-15 minutes until carrots are tender, stirring frequently. Set aside to cool slightly.
Preheat oven to 400*F. Rub both sides of the fish with the remaining 2 tablespoons of olive oil and season lightly with salt and pepper. Spoon about one-third of the tomato sauce into the bottom of the shallow baking dish that is just large enough to hold the fish fillets comfortably.
Arrange the fish, skin side down, over the sauce. Spoon the remaining sauce over the fish.
Bake for 10-15 minutes, or until the sauce is bubbling and the fish flakes when tested with a fork. Divide the fish and sauce evenly among dinner plates and sprinkle with chopped parsley.
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