Recipe: Cornmeal-Crusted Halibut with Tomato and Pepper Stew

CORNMEAL-CRUSTED HALIBUT
WITH TOMATO AND PEPPER STEW

1/2 cup cornmeal
2 tablespoons minced fresh thyme
1 tablespoon salt, plus more to taste
1 teaspoon sweet paprika
2 pounds halibut fillets
1/2 cup olive oil, divided use
3 cloves garlic, thinly sliced
1 onion, thinly sliced
1 red bell pepper, seeded and thinly sliced
1 large ripe tomato, seeded and coarsely chopped
1/4 cup dry red wine
1/4 teaspoon saffron threads (optional)
Freshly ground pepper to taste
5 tablespoons minced fresh flat-leaf parsley

In large bowl, stir together cornmeal, thyme, 1 tablespoon salt and paprika. Set aside.

Rinse halibut under cold running water. Pat dry and dredge fillets in cornmeal mixture to coat both sides generously.

In a large, heavy skillet, heat 1/4 cup olive oil over medium-high heat. Cook fish in batches, about 4 minutes on each side, or until browned. Transfer fish to large platter and set aside.

Add remaining 1/4 cup olive oil and heat over medium heat. Add garlic, onion, bell pepper, tomato, wine and saffron. Reduce heat, cover and simmer for 30 minutes or until sauce has thickened slightly.

Season with salt and pepper to taste, then stir in 3 tablespoons of parsley.

Return fish to pot, placing it directly on top of stew and spooning some of the stew over fish. Cover and cook 5 minutes to reheat fish.

TO SERVE:
Using spatula or large spoon, transfer fish to serving platter or warmed plates. Smother with sauce and garnish with remaining parsley.

Servings: 4
Source: The Really, Truly, Honest-to-Goodness One-Pot Cookbook by Jesse Ziff Cool and David Prince