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My new recipe is baked stuffed halibut with an Italian classic tomato sauce with pine nuts. This spring our coastal fishing is off the charts. Go visit your favorite halibut hole and bring home some fillets. Then use this video recipe to learn how to make stuffed halibut.
Learn how easy it is to stuff a halibut fillet the Italian way. Then, learn to fry and pan roast your fillets. This is an easy, simple and fool-proof cooking skill you need to have. Once mastered, pan roasting fish dishes can lead to infinite possibilities!
Interested in more pan roasting recipes? Check out my pan roasted Yellowtail Mexican Style video recipe. Very yummy!
Stuffed Halibut With Italian Tomato Sauce (2 servings)
2 halibut fillets, 1 pound total
4 tablespoons pine nuts
4-5 tablespoons of extra virgin olive oil
3-4 salted anchovy fillets
½ onion diced
2 cloves of garlic, minced
14-oz can of whole tomatoes
1 tablespoon tomato paste
½ cup of cut fresh basil
1 tablespoon paprika
Cracked black pepper
Start Making The Stuffed Halibut
1. Start by toasting the pine nuts in a hot frying pan. This should only take a minute or two until most of the pine nuts begin to char.
2. Now start the tomato sauce by first heating 1-2 tablespoons of extra virgin olive oil and then adding the onions. Add a pinch of salt and pepper and continue to saute for 3 minutes. Now add 3-4 anchovy fillets and the garlic. Very quickly you'll notice the anchovy fillets start to fall apart. Continue to saute for another 2 minutes and then add the whole canned tomatoes. Finally add the tomato paste and begin to mash the whole tomatoes with a potato masher. Continue to cook over a medium high heat until the tomato sauce thickens to a paste-like consistency (around 15 minutes). Finally add the toasted pine nuts (reserve a few for garnish) and fresh cut basil. Mix and set aside to cool off.
3. Prepare your halibut fillets by first determining whether you have a thick fillet, that is 1-inch or thicker, or a thin fillet, that is less than 1-inch thick. If you have a thick fillet, make a horizontal cut, dead center, through the thick portion of the fillet thereby creating a pocket inside the fillet. Season your fillets top and bottom with paprika and salt. Now stuff the inside pocket of the thick fillet with a dollop of the tomato sauce. If you have a thin fillet, spread out a layer of tomato sauce over the fillet and then roll the fillet and use 2 tooth picks to keep its rolled shape.
4. Preheat the oven at 350F. Now, add 1-2 tablespoons of extra virgin olive oil in a hot frying pan. When the oil is shimmering, add the stuffed fillets. Only cook each side for a minute and then place the frying pan into the oven for 7-8 minutes maximum. Plate and garnish with a few toasted pine nuts. Enjoy.
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KITCHEN GADGETS & INGREDIENTS FOR THIS RECIPE 🌶
➤ Porcelain Ramekin Pinch Bowls 6-ea
➤ Morton Kosher Salt 3lbs
➤ Adjustable Pepper Grinder, Clear
➤ Spicy World Black Peppercorn 16-oz bag
➤Staub Cast Iron 12" Fry Pan - Dark Blue
➤ Culinary Pairing Knife Forged
➤ Shun Japanese 7-inch Hollow Ground Knife
➤ 12-inch Stainless Steel Potato Masher
➤ Kirkland Organic Extra Virgin Olive Oil 2L
➤ Cento San Marzano Organic Peeled Tomatoes 6-pac 28-oz
➤ Flat Anchovies in Olive Oil 2-oz can
➤ Fish Prepping Pan (13"x9"x2")
PHOTOGRAPHY EQUIPMENT USED 🎥
➤ Canon EOS 70D Food Photography & Video
➤ GoPro HERO4 Black