Roasted Halibut and Tomato-Olive Tapenade over Lemony Polenta | Sunbasket
Want to be whisked away to a five-star restaurant overlooking the Mediterranean Sea? Our recipe and box of goodies’ll do the trick.
Ingredients
- ½ pound organic grape or cherry tomatoes
- ¼ cup pitted Castelvetrano olives
- ¼ cup pitted Kalamata olives
- Seafood options:
- 2 wild Alaskan skinless halibut fillets (about 5 ounces each)
- 10 ounces wild jumbo shrimp
- 1 organic lemon
- ½ cup polenta
- Sunbasket za’atar (sesame seeds - sumac - dried oregano - dried thyme - salt - bay leaves)
- 4 or 5 sprigs organic fresh flat-leaf parsley
More Like This
Roasted Sole with Caramelized Onions and Fried Shallot–Olive Tapenade | Sunbasket
sunbasket.com
Mediterranean-Style Halibut with Artichoke Hearts and Kalamata Olives | Sunbasket
sunbasket.com
Poached Halibut with Tomatoes and Fresh Herbs | Nourishing Meals®
nourishingmeals.com
Mediterranean Shrimp and Fire-Roasted Tomatoes over Polenta | Sunbasket
sunbasket.com
Italian Baked Halibut with Cherry Tomatoes & Olives - Great Easy Recipe
greateasyrecipe.com
Mediterranean-Style Halibut with Tomatoes, Olives, and Fennel - Kosher.com
kosher.com
Pan-Seared Halibut with Marinated Heirloom Tomato & Baby Summer Squash - Viva Oliva
vivaoliva.com
Tomato-Poached Halibut Recipe: How to Make It
tasteofhome.com