Halibut Steaks au Poivre
- 6 halibut steaks, each about 3/4 inch thick
- 2 to 3 Tbs. unsalted butter, melted
- 1 tsp. black peppercorns, crushed, or to taste
- 2 large tomatoes, sliced
- 1/4 cup fresh basil leaves
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 well. Sprinkle with the pepper and press gently so it adheres to the fish. Put the tomatoes and basil leaves in the prepared pan and arrange 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 hot. Serves 6.
Serving Tip: Serve with buttered spinach fettuccine or whole wheat fettuccine.