On the Menu Recipe: Poseidon’s Halibut Tapenade


-   12 oz Fresh Alaskan Halibut Fillet (cut into two 6 oz. fillets)

-   4 Fire roasted Red Bell Peppers ( reserve 3 tablespoons for tapenade)***

-   1 Tablespoon Minced Garlic

-   1 Tablespoon Minced Shallot

-   1 each Bay Leaf

-   2 Tablespoons Olive Oil

-   4 Tablespoons White Wine

-   Salt & White pepper (as needed)

For the Tapenade:

-   1/2 Cup Kalamata Olives (chopped course)

-   1/2  Cup Green Olives (chopped course)

-   3 Tablespoons Diced  Fire roasted Red Bell Peppers (from above)

-   2-3 Tablespoons Extra Virgin Olive Oil (as needed)

-   2-3 Tablespoons Balsamic Vinegar (as needed)


  1. Over an open flame (BBQ or stove top), roast the red peppers until skin blisters and turns black on all sides.
  2. Preheat oven to 350 degrees.
  3. Remove peppers from heat and place into a ziplock bag and seal for 10 minutes to “steam” peppers.
  4. Remove from bag. Peel skin from peppers under running water and remove seeds.
  5. In a blender, puree red peppers until smooth.
  6. In a medium saucepan over medium-high heat, place olive oil, shallots, bay leaf and garlic; cook for 2-3 minutes.
  7. Add the white wine, then the red peppers and cook for 15-20 minutes.
  8. In a separate bowl, make the tapenade by mixing all ingredients together.
  9. Season the halibut fillets with salt and pepper and set aside. If halibut is unavailable, white seabass will work well.
  10. Place Halibut on a greased cookie sheet and bake until desired doneness (about 8-12 minutes).
  11. Serve the halibut on top of sautéed spinach and garlic mashed potatoes.
  12. Sauce the plate with the red pepper puree and place 2 tablespoons of the tapenade on top of the fish. Serve the fish and red pepper sauce hot and the tapenade cool or at room temperature.

***Fire roasted red peppers can be purchased at most supermarkets, saving valuable time.

Related posts:

  1. On the Menu recipe: Brockton Villa’s Truffle Red Bliss Potato Salad
  2. Marine Room’s Redwood Hill Goat Cheese Brûlée (with Tupelo Honey Verjus Dressing)
  3. Corned Beef Hash ala Hennessey’s
  4. On the Menu Recipe: Tapenade’s Wild Mushroom Ravioli
  5. On the Menu: Manhattan’s Cannelloni

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Posted by Staff on Jul 13, 2011. Filed under Food, Recipes. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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