Herbed Halibut with Creamy Tomato Shrimp Sauce
Indulge in the exquisite flavors of Herbed Halibut with Creamy Tomato Shrimp Sauce, a delightful seafood dish that encapsulates sophistication and comfort. This culinary creation features tender halibut fillets paired with succulent shrimp, all enveloped in a rich and velvety tomato cream sauce accentuated by fragrant herbs. An ideal meal for special occasions, this dish hails from the renowned Three Small Rooms, celebrated for its elegant dining experience in downtown Toronto. Perfect for impressing guests or elevating a weeknight dinner, serve it alongside a crisp green salad or over a bed of fluffy rice for a complete dining experience.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Stone ground Dijon mustard
2 tablespoons (none)
Dried herbes de Provence
1 teaspoon (none)
Chopped garlic
1 teaspoon (none)
Olive oil
2 tablespoons (none)
Halibut fillets or Cod fish fillets
6 (6 ounces each) (none)
Shrimp
12 pieces (peeled and deveined)
Olive oil
1 tablespoon (for greasing the baking dish)
Canned tomatoes
1 cup (drained and chopped)
Herbes de Provence
1 teaspoon (for sprinkling)
Salt
to taste (none)
Freshly ground black pepper
to taste (none)
Whipping cream
1/3 cup (none)
Instructions
1
In a mixing bowl, combine the stone ground Dijon mustard, dried herbes de Provence, chopped garlic, and 2 tablespoons of olive oil. Blend well to form a marinade.
2
Generously brush this marinade over the halibut and shrimp, ensuring even coverage. Let it marinate for at least 30 minutes to enhance the flavors.
3
Preheat your oven to 450°F (230°C). Meanwhile, lightly oil the base of an ovenproof baking dish using 1 tablespoon of olive oil.
4
Place the marinated halibut fillets in the center of the dish. Scatter the chopped tomatoes around the fish, and sprinkle with an additional teaspoon of herbes de Provence, along with salt and freshly ground black pepper to taste.
5
Bake in the preheated oven for 5 minutes, allowing the fish to start cooking.
6
Carefully add the shrimp to the baking dish and return to the oven. Bake for an additional 5 to 8 minutes, or until the shrimp are pink and the fish flakes easily with a fork.
7
Once cooked, remove the dish from the oven. Using a slotted spoon, transfer the fish and shrimp to a serving plate, keeping them warm.
8
Pour the released juices and tomatoes from the baking dish into a small saucepan. Add the whipping cream and bring the mixture to a boil over medium heat. Allow it to boil for 2 minutes or until slightly thickened.
9
For a smoother sauce, blend the mixture with an immersion blender until creamy.
10
Serve the halibut and shrimp topped with the creamy tomato sauce and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary fish used in this recipe?
The primary fish used is halibut fillets, although cod fish fillets can be used as a substitute.
Can I substitute the halibut with another fish?
Yes, cod fillets are a suitable alternative if halibut is unavailable.
How many servings does this recipe provide?
The recipe uses 6 fillets (6 ounces each), suggesting it serves approximately 6 people.
What type of mustard is required for the marinade?
The recipe calls for stone ground Dijon mustard.
What specific herbs are used to season the halibut?
Dried herbes de Provence are used both in the marinade and sprinkled over the fish.
How long should the seafood marinate?
The halibut and shrimp should marinate for at least 30 minutes to enhance the flavors.
What is the recommended oven temperature for baking the halibut?
The oven should be preheated to 450°F (230°C).
How long does the halibut bake before adding the shrimp?
The halibut fillets should bake alone for an initial 5 minutes.
How many shrimp are included in this recipe?
The recipe calls for 12 pieces of shrimp.
How should the shrimp be prepared before cooking?
The shrimp should be peeled and deveined before being marinated and baked.
How do I know when the halibut and shrimp are fully cooked?
The shrimp are done when they turn pink, and the fish is cooked when it flakes easily with a fork.
What is done with the juices and tomatoes after baking?
The released juices and tomatoes are transferred to a saucepan to be combined with cream and boiled to create the sauce.
How long should the sauce mixture boil?
The mixture should boil for 2 minutes or until it has slightly thickened.
How can I achieve a smoother consistency for the tomato shrimp sauce?
Use an immersion blender to blend the mixture until it reaches a creamy consistency.
Where does this Herbed Halibut recipe originate from?
This dish hails from the renowned Three Small Rooms restaurant in downtown Toronto.
What are some suggested side dishes for this meal?
It is recommended to serve this dish alongside a crisp green salad or over a bed of fluffy rice.
What kind of tomatoes should be used?
The recipe specifies 1 cup of canned tomatoes, drained and chopped.
How much whipping cream is needed for the sauce?
You will need 1/3 cup of whipping cream.
What type of oil is used in the marinade and for greasing?
Olive oil is used for both the marinade and for lightly oiling the baking dish.
How much garlic is included in the marinade?
The recipe calls for 1 teaspoon of chopped garlic.
Is this recipe suitable for special occasions?
Yes, it is described as an ideal meal for special occasions due to its sophistication and elegant flavors.
What is the total amount of olive oil needed?
A total of 3 tablespoons of olive oil is used (2 for the marinade and 1 for the dish).
What weight should each halibut fillet be?
Each of the 6 halibut fillets should be approximately 6 ounces.
Should the tomatoes be added to the marinade?
No, the tomatoes are scattered around the fish in the baking dish after the fish has been marinated.
What seasoning is used besides the herbs?
Salt and freshly ground black pepper are used to taste.
Does the recipe require fresh or dried herbes de Provence?
The recipe specifically calls for dried herbes de Provence.
How long is the total baking time for the seafood?
The total baking time ranges from 10 to 13 minutes (5 minutes initially, plus 5 to 8 minutes with the shrimp).
What kitchen tool is used to transfer the fish to the serving plate?
A slotted spoon is recommended to transfer the fish and shrimp while leaving the juices for the sauce.
Is the sauce served on top of the fish?
Yes, the halibut and shrimp should be served topped with the creamy tomato sauce.
Can this be prepared as a weeknight dinner?
Absolutely, it is noted as being perfect for elevating a weeknight dinner.