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2 tbsp olive oil 30 mL
1/2 tsp salt 2 mL
1/2 tsp paprika 2 mL
freshly ground black pepper, to taste
2 shallots, minced 2
1/4 tsp dried thyme (or 1 tsp/5 mL fresh thyme) 1 mL
4 halibut steaks, 1-in/2.5-cm thick (about 2 lb/1kg) 4
2 fresh peaches, peeled, stoned, and halved 2
1/4 cup rosé wine 60 mL
Blend the oil, salt, paprika, pepper, shallots, and thyme. Brush the fish with the seasoned oil and let stand about 15 minutes.
Arrange fish on a foil-lined broiler pan and peach halves on either side of the fish.
Broil fish 4-in/10-cm from heat until it is lightly browned and flakes easily (approximately 10 minutes), basting both fish and peaches with wine as they cook.
1/2 tsp salt 2 mL
1/2 tsp paprika 2 mL
freshly ground black pepper, to taste
2 shallots, minced 2
1/4 tsp dried thyme (or 1 tsp/5 mL fresh thyme) 1 mL
4 halibut steaks, 1-in/2.5-cm thick (about 2 lb/1kg) 4
2 fresh peaches, peeled, stoned, and halved 2
1/4 cup rosé wine 60 mL
Blend the oil, salt, paprika, pepper, shallots, and thyme. Brush the fish with the seasoned oil and let stand about 15 minutes.
Arrange fish on a foil-lined broiler pan and peach halves on either side of the fish.
Broil fish 4-in/10-cm from heat until it is lightly browned and flakes easily (approximately 10 minutes), basting both fish and peaches with wine as they cook.