Prep 20 mins
Cook 0 mins
Any other mild white fish can be substituted for the halibut in this savory summer dish.
- 1 tablespoon dried basil
- 1⁄4 teaspoon crushed dried rosemary
- 1⁄4 teaspoon crushed dried oregano
- 1⁄4 teaspoon crushed red pepper flakes
- 1⁄4 teaspoon anise seed
- 1 (20 ounce) can pineapple chunks
- 1 tablespoon cornstarch
- 1 tablespoon olive oil
- 2 garlic cloves, crushed
- 1 1⁄3 lbs halibut fillets
- Preheat oven to 400°F.
- In a small bowl combine basil, rosemary, oregano, red pepper flakes and anise seed; set aside.
- Drain pineapple, reserving 1/4 cup of the juice.
- Add pineapple chunks and remaining juice to a microwave-safe bowl.
- Stir in cornstarch and 1/4 teaspoon of reserved spice mixture; set aside.
- Stir in remaining spice mixture, garlic and olive oil into a 9-inch square baking dish with reserved ¼ cup of pineapple juice.
- Layer halibut on top and baste with mixture in pan.
- Bake for 10 minutes, or until fish flakes easily.
- While fish bakes, microwave pineapple spiced pineapple chunks on HIGH for 4 minutes, or until sauce boils and thickens.
- Serve alongside or poured over halibut.
Really good, and the aroma of the spices are good too. Made some couscous and put some of the pineapple and sauce in it too.