- 4 8 oz halibut fillets (try to get pieces of equal thickness for even cooking)
- Olive oil
- Salt and white pepper
- 1 C of fresh basil, stemmed and cut in fine julienne
- 1/2 C of dry vermouth
- 1/4 C lemon juice
- 1 large, ripe tomato, diced
- 1/2 cucumber, peeled, seeded and diced
- 3 scallions, minced
- Salt and pepper
- 1 tsp olive oil
Mix tomatoes, cucumbers and scallions in a bowl. Season with salt, pepper and olive oil and refrigerate.
Preheat oven to 350 degrees.
Rub fish with olive oil. Lightly season fish with salt and white pepper. Distribute basil on top of each fillet. Place in a baking dish and pour lemon juice and vermouth over fish. Bake for 16-18 minutes Top fish with chilled relish.