Halibut is a delicious fish. If you can’find it, substitute flounder or sole. The raisin, wine, lemon and garlic combine to create an outstanding sauce.

Baked Fish, Kalamata Style
Recipe type: Seafood
Serves: 4
  • 1 Cup raisins
  • 1 Cup white wine
  • 4 halibut fillets, 6 ounces each
  • salt and freshly ground pepper, to taste
  • 3 Tablespoons fresh lemon juice
  • 3 large onions; thinly sliced
  • 1/2 Cup water
  • 16 ounces plum tomatoes
  • chopped and reserve liquid
  • 1/2 Cup olive oil
  • 4 whole cloves garlic
  • 4 slices lemon
  1. In a small bowl combine raisins and wine; set aside. Place fillets on a plate and sprinkle on both sides with salt, pepper, and lemon juice. Preheat oven to 350 degrees. In a skillet combine onions and the water.
  2. Bring to a gentle boil, cover, reduce heat to low, and simmer until soft (about 10 minutes). Add tomatoes, oil, cloves, and raisins and wine; cook, uncovered, over low heat until flavors are blended (about 15 minutes).
  3. Select a baking dish in which fillets will fit side by side. Spoon enough tomato-onion mixture into bottom of dish to form a thin layer.
  4. Arrange fillets on top and cover with remaining tomato-onion mixture. Place 1 lemon slice on each fillet. Bake until fish flakes easily with a fork and sauce is bubbly (30 to 45 minutes).
Yield: 4 servings.

Serve immediately.

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