Rosemary Smoked Halibut with Balsamic Vinaigrette
2 -3 sprigs fresh rosemary
1 1⁄2 lbs halibut fillets
1⁄4 cup olive oil
2 tablespoons balsamic vinegar
1⁄4 teaspoon black pepper, coarsely crushed
1⁄8 teaspoon salt
1⁄2 cup tomatoes, seeded and diced
1 teaspoon shallot, finely chopped
In a baking dish, place rosemary beside halibut; light rosemary with match (rosemary may not remain lit). Cover tightly with foil. Bake at 425 oven for 8 - 12 minute or until fish flakes easily when tested.
Balsamic Vinaigrette: Meanwhile, in a small bowl, whisk together oil, balsamic vinegar, pepper and salt. Stir in tomato and shallot.(can be done ahead of time).
Serve with halibut.