Black Pepper Halibut Steaks with Roasted Tomatoes

Crusted with coarsely crushed black pepper, steak au poivre is a classic preparation for beef, but it’s also a delicious and bold way to flavor meaty fish steaks. Here, the seasoned fish is roasted on a bed of sliced tomatoes, which are served alongside.

 

Black Pepper Halibut Steaks with Roasted Tomatoes

 

6 halibut steaks, each about 3/4 inch (2 cm) thick

2 to 3 Tbs. unsalted butter, melted

1 tsp. black peppercorns, crushed

2 large tomatoes, sliced

1/4 cup (1/4 oz./7 g) lightly packed fresh basil leaves

 

Preheat an oven to 400°F (200°C).

 

Rinse the halibut steaks under cold running water and pat dry with paper towels. Brush the fish with enough of the melted butter to coat. Sprinkle with the pepper and press gently so the pepper adheres to the fish.

 

Arrange the tomato slices in a single layer in a buttered baking dish just large enough to hold the fish in a single layer, and arrange the basil leaves, then the fish, on top of the tomatoes. Roast until the halibut flakes easily when gently prodded with a fork, 8 to 10 minutes.

 

Using a spatula, transfer the halibut steaks and tomatoes to warmed individual plates and serve
immediately. Serves 6.

 

 

For this and more than a hundred other recipes for roasted meats, poultry, seafood, vegetables and fruits—delicious dishes suitable for every season and every occasion—check out our Year-Round Roasting.